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Cal/Serv: 596
Makes: 6 servings
Prep Time: 0 hours 10 mins
Cook Time: 1 hour 0 mins
Total Time: 1 hour 10 mins
sunflower oil
large onion, finely chopped
garlic cloves, crushed
tikka masala paste, we used Patak's
tomato purée
chicken thigh fillets, cut into bite-sized pieces
tin chopped tomatoes
mango chutney
lime pickle, we used Patak’s
double cream
baby spinach
Small handful coriander, roughly chopped
sheet ready-rolled puff pastry, we used Jus-Rol
medium egg, lightly beaten
cumin seeds
- Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan, add the onion and a pinch of salt and cook over medium heat until softened, around 10min. Add the garlic and cook for 2min until fragrant.
- Stir in the tikka masala paste, tomato purée and chicken pieces. Cook for a few min, then add the tomatoes. Bring to the boil and bubble for 10min, or until the chicken is cooked through.
- Stir in the mango chutney, lime pickle, cream, spinach and coriander, remove from the heat and check seasoning. Empty into a 1.5 litre pie dish. Cover dish with pastry, press on to the edges to seal and trim excess, if necessary. Brush pastry with beaten egg, sprinkle over the cumin seeds and cut a small steam hole in the centre of the pastry. Cook in oven for 35min until bubbling at the edges and pastry is golden and crisp. Serve.
Get ahead:
The cooked pie can be frozen. Cool completely then wrap well and freeze. Defrost in the fridge overnight then reheat in an oven preheated to 200°C (180°C fan) mark 6 for 35-40min until piping hot in the centre, covering with foil if the pastry starts to brown too much.
Per serving:
- Calories: 596
- Protein: 22g
- Total fat: 43g
- Saturates: 23g
- Carbs: 28g
- Total sugars: 7g
- Fibre: 3g
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February 01, 2021 at 07:39PM
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Chicken Tikka Masala Pie Recipe - goodhousekeeping.com
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