SPICY CHICKEN KORMA & VEGETABLE PIE OR PIES
If you like Indian food, you'll love this. These are really simple to make and taste great. A fantastic way to use up leftover chicken. You can make one large pie with this or I get about 4 or 5 individual ones, just depends on which size pie tray you use. These also freeze well after baking.
Provided by Mandy
Categories Savory Pies
Time 1h5m
Yield 4-6 single pies, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onon and chilli in a microwave safe jug with the curry paste and butter.
- Cover and microwave on high for 3 minutes.
- Add the vegetables and stir well, microwave for another 2 minutes.
- Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
- Microwave for another one minute or until thick.
- Stir in the water chestnuts, chicken and coriander and allow to coool.
- Line pie trays with pastry, and fill pastry cases with cooled filling.
- Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
- At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
- Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
- Wait for them to cool slightly before turning out. Enjoy!
Nutrition Facts : Calories 845.2, Fat 59.3, SaturatedFat 19.4, Cholesterol 40.3, Sodium 440.9, Carbohydrate 64.1, Fiber 3.5, Sugar 2, Protein 15.2
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