Spicy Chicken Korma Vegetable Pie Or Pies Recipes

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SPICY CHICKEN KORMA & VEGETABLE PIE OR PIES



Spicy Chicken Korma & Vegetable Pie or Pies image

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

1/2 small onion, chopped
1 teaspoon dry crushed red pepper
2 -4 teaspoons curry paste (Indian Korma style)
50 g butter
1 1/2 tablespoons plain flour
1/4 cup chicken stock
1 tablespoon coconut milk or 2 teaspoons dry coconut powder
1/4 cup canned water chestnut, chopped
1/3 cup frozen mixed vegetables
1/2 cup shredded cooked chicken
2 tablespoons fresh coriander, chopped
2 sheets frozen puff pastry

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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