leftover cooked veg including broccoli, carrots, peas and sweetcorn
2 tsp medium curry powder
1 tsp garlic granules
500ml passatta
1 tsp tomato puree
2 tsp minced garlic
1½ tsp minced ginger
½ tsp tumeric
2 tsp paprika
1 tsp ground coriander
1 tbsp mago chutney
*decoration*
flour for dusting
1 egg, beaten
Instructions
*to make the pastry*
I used a food processor but of course you can make this by hand using the rubbing in method
Sift the flour into the food processor, add the butter and about 2 tbsp cold water . turn on the food processor and watch the mixture bind and come together, away from the sides, to make a dough. If you need more water add 1 tbsp at a time.
Wrap the dough in cling film and chill in the fridge for at least 30 mins while preparing the filling.
*to make the curried chicken filling*
Put the oil into a deep saucepan and add the onions and stir fry on a medium heat for about 5 minutes
Then add the garlic and ginger and continue to fry for a minute
Add all the spices and cook for another minute
Pour in the tomatoes and puree, stir and and simmer uncovered for 10 minutes on a low heat so that the tomato sauce thickens
Add the chicken and the vegetables and give it a good mix.
*assembling the pie*
Pre heat the oven to 180oC / 160oC (fan)
Remove the pastry from the fridge and roll out into a large square on a lightly floured kitchen surface
Take a 20 inch pie dish and pour in your filling
Take a pastry brush, and paint egg onto the rim of your pie dish
Now carefully drape the pastry over the top of the pie dish and filing and push it down onto the outer pie dish rim, and pinch the pastry to the dish.
Give the pastry an egg wash
Any leftover pastry can be used to make a decoration I made PIE (remember to egg wash the decorations too)
Finally, using a knife, make a small hole in the centre of the pastry (to let the steam out)
Bake in the pie in the oven for about 30-35 minutes until golden brown.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/10/curried-chicken-pie.html