Easter chicken pie

Easter chicken pie

Serve this over Easter – it’s the perfect family feast!

Recipe, styling and photograph by Katelyn Allegra

Easter chicken pie

By Katelyn Allegra Serves: 4
Total Time: 2 hrs

Ingredients

  • BUTTER CHICKEN MARINADE

  • 125ml (½ cup) plain, full cream yoghurt
  • 15ml (1 tbsp) lemon zest
  • 10ml (2 tsp) ground turmeric
  • 15ml (1 tbsp) garam masala
  • 2,5ml (½ tsp) chilli flakes
  • 10ml (2 tsp) paprika
  • 15ml (1 tbsp) freshly grated ginger
  • 2 garlic cloves, peeled and crushed
  • 750g chicken breasts, cut into cubes
  • CURRY

  • 15ml (1 tbsp) canola oil
  • 1 onion, peeled and sliced
  • 60ml (4 tbsp) tomato purée
  • 5ml (1 tsp) brown sugar
  • pinch salt
  • 250ml (1 cup) double-thick cream
  • 20g fresh coriander, roughly chopped
  • 1 x 400g roll store-bought puff pastry, defrosted
  • 1 whisked egg, to brush

Instructions

1

Combine all of the marinade ingredients with the chicken in a sealable bag or bowl. If you’re using a bowl, cover in cling film and refrigerate, 1 hour or overnight.

2

Add the canola oil to a large saucepan over high heat. Sauté the onion until soft and golden brown. Add the marinated chicken to the onion, along with the marinade, about 5 minutes or until the chicken is cooked through.

3

Add the tomato purée, brown sugar and salt. If the sauce is too acidic, add another 5ml (1 tsp) brown sugar. Turn the heat down to a simmer, about 20 minutes, and allow to reduce. Stir through the double-thick cream, then remove the saucepan from the heat and stir in the fresh coriander.

4

Preheat the oven to 180°C. Grease a 25cm-diameter pie dish. Unroll the puff pastry enough to cut out a disc a little bigger than your pie dish. Line the dish with the puff pastry disc, prick the base and cut off any excess pastry. Refrigerate, 20 minutes. Using a chicken-shaped cookie cutter, cut chicken shapes from the rest of the puff pastry, place them on baking paper and refrigerate, 30 minutes.

5

Once the pie case has chilled, line it with baking paper, fill with baking beans or pulses and blind-bake, 10 minutes or until the edges are slightly golden. Once out of the oven, remove the baking beans or pulses, discard the baking paper and bake, a further 5 – 10 minutes. Remove from oven. Fill the pastry case with the butter chicken curry. Form a lid with the chicken cut-outs. Lightly brush the chicken cut-outs with the egg wash and bake in the preheated oven, until the pastry is golden brown, crispy and cooked through, about 20 – 25 minutes.

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