Creamy Curried Chicken Pie
Ingredients
- 2 Chopped Garlic Cloves
- Garlic olive oil
- 2 tbsp Olive Oil
- 2 Sliced Carrots
- 2 Sliced Leeks
- 1 tsp leaves Fresh Thyme
- Salt and pepper to taste
- 600g Cut into cubes Chicken Breasts
- 200g Thick, diced Slice gammon
- 1 tbsp Curry Powder
- 2 tbsp Mango chutney
- 1 Jar Pinto's Pride Curry Sauce
- 1 Pot Hanini Creamylight for Cooking, Original
- 50g Frozen ,defrosted Peas
- 500g Block Puff Pastry
- 1 tbsp Mixed cumin and sesame seeds
To make the filling, heat the oil in a pan and sauté the sliced leeks, garlic and carrots together for 4 minutes. Add in the chicken breast, curry, thyme and season well with salt and pepper and continue to cook for 3-4 minutes to brown the chicken. Add in the gammon, mango chutney, curry sauce and cooking cream and continue to cook for 2 minutes. Remove off the heat, stir in the peas and transfer the mixture into a large buttered ovenproof dish. Roll out the puff pastry, cut into various sized strips and cover the pie in a lattice design, weaving the strips together. Brush with beaten egg, sprinkle over the cumin seeds and sesame seeds and bake in the oven at 200°C for 30 minutes or until the pastry is cooked and golden.
Recipe by Aceline Media
