Mild Chicken Curry Pies Serves 6 This quantity will make you enough for two meals, curry for the family for one night, and then enough left over to make the pies later in the week! what you need: 50ml extra virgin olive oil 2 tbs mild curry powder 1 kg organic chicken thigh meat, roughly chopped 2 onions, peeled & diced 1 carrot, peeled & diced 2 sticks of celery, washed & diced 1 kumara (sweet potato), peeled & diced ½ cup fresh green peas 1 clove of garlic peeled & finely grated 1/3 cup organic unbleached flour 500ml chicken stock handful of fresh coriander, roughly chopped 3-4 sheets of ready made puff pastry Olive oil for greasing & Organic milk for glazing. what to do: to make curry: In a large pot, place olive oil & on a medium heat sauté onion, carrot, celery for 5 minutes add chicken and cook for ten minutes until lightly coloured add curry powder & garlic, cook 5 minutes, stirring constantly add flour, cook out a further 5 minutes stirring constantly add hot chicken stock gradually, stirring until all chicken stock is absorbed and a smooth thick sauce has formed add kumera and reduce to low heat, simmer with lid on for 30 minutes, then add peas & fresh coriander. to make pies: preheat oven 180 deg C brush each pastry case with a little olive oil to grease cut all the pastry sheets into quarters then line each pie case (6) with ¼ pastry sheet save remaining 6 x ¼ squares of pastry for the pie lids cut the remaining 4 x ¼s of pastry strips, to line the edges of each pastry case cook lined pastry cases in oven 180 deg C for 15 minutes remove pastry cases from oven, fill with the chicken curry use the remaining six squares of pastry as a lid to each pie. Brush the top of pastry with milk. Cook pies in a hot oven 200 deg C until golden brown (approx 20 minutes) enjoy
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