Butter chicken pie

Ingredients:

• Glug olive oil
• 1 Tbsp (15ml) butter
• 4 (about 450g) chicken breast fillets, cut into chunks
• Salt and milled pepper
• 1 onion, chopped
• 3 Tbsp (45ml) all-purpose curry paste (click here for full recipe)
• 2 Tbsp (30ml) tomato paste
• 2-3 curry leaves
• 1 can (400g) chopped tomatoes, blitzed
• 2 medium potatoes, cubed
• ½ packet (250g) PnP diced butternut or pumpkin
• 1 cup (250ml) cream
• 1 roll (400g) puff pastry, defrosted
• Melted butter or whisked egg, for brushing

Method

1. Preheat oven to 180°C.  
2. Heat olive oil and butter in a pot over medium heat.
3. Season chicken and fry in batches for 3 minutes or until golden. Set aside.
4. Sauté onion in the same pot for 5-8 minutes or until soft.
5. Add curry paste, tomato paste and curry leaves, and cook for 3-5 minutes until fragrant.
6. Stir in fried chicken, chopped tomatoes and vegetables.
7. Simmer for 15-20 minutes until veg is cooked through.
8. Stir in cream, season and spoon into a 23cm ovenproof dish. Allow to cool slightly.
9. Roll out puff pastry to 5mm thick and cut into a 25cm disc.
10. Score the top in a spiral, radiating from just off-centre, and take care not to cut all the way through.
11. Cover pie filling with pastry disc, trim and tuck in edges.
12. Make a small hole in the centre of spiral for steam to escape, and brush pastry with melted butter or egg.
13. Bake for 25-30 minutes, until pastry is golden and cooked.
14. Serve immediately, hot out of the oven.

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