Tandoori Chicken Pie

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SERVES FOUR
PREP TIME: 40 MINS
COOK TIME: 30 MINS

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Ingredients

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FOR THE FILLING

2 CHICKEN BREASTS, CUT INTO 5X5CM PIECES/CHUNKS

1 CUP FROZEN PEAS, THAWED

2 LARGE WASHED POTATOES, PEELED AND CUT INTO 3CM CHUNKS

2 LARGE CARROTS, PEELED AND DICED 

½ CUP GREEK YOGHURT 

400G DICED TOMATOES

½ TO ¾ CUP WATER, STOCK OR BONE BROTH (DEPENDING ON CONSISTENCY) 

2 TBSP TOMATO PASTE

1 BROWN ONION, DICED

3 GARLIC CLOVES, MINCED

2 BAY LEAVES

3 DRIED WHOLE CHILLIES, CHOPPED ENDS AND SEEDS REMOVED

CRACK SALT

1 TBSP NEUTRAL OIL 

FOR THE SPICE MIX 

1 TBSP GARAM MASALA

1 TBSP CURRY POWDER

2 TSP TURMERIC

1 TBSP TOASTED WHOLE CUMIN AND CORIANDER SEEDS, CRUSHED IN A MORTAR AND PESTLE

1 TSP GROUND FENUGREEK

1 TSP GROUND BLACK PEPPER 

½ TSP GROUND NUTMEG 

FOR THE TOPPING 

3 FROZEN SHEETS PUFF PASTRY, THAWED

1 EGG, BEATEN FOR EGG WASH

3 TSP TOASTED CUMIN SEEDS 

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Equipment

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MEDIUM FRY PAN

MEDIUM SAUCEPAN

BAKING DISH

SHARP KNIVES

GARLIC MINCER

SILICONE BRUSH

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Method

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FOR THE SPICE MIX 

1. START BY TOASTING YOUR WHOLE CUMIN AND CORIANDER SEEDS IN A SMALL FRY PAN OVER MEDIUM/HIGH HEAT FOR A COUPLE OF MINUTES UNTIL FRAGRANT. TRANSFER TO A MORTAR AND USE YOUR PESTLE TO GRIND INTO A POWDER

2. COMBINE THIS WITH REST OF THE SPICE MIX TOGETHER IN A BOWL AND SET ASIDE

FOR THE PIE

1. TAKE YOUR PUFF PASTRY SHEETS OUT OF THE FREEZER TO THAW AND PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS

FOR THE FILLING

1. START BY BOILING YOUR CHOPPED CARROT AND POTATO IN SALTED BOILING WATER FOR 5-6 MINUTES. ADD YOUR PEAS AND BOIL FOR AN ADDITIONAL 2 MINUTES. STRAIN AND SET ASIDE

2. HEAT A TABLESPOON OF NEUTRAL OIL IN A MEDIUM TO LARGE FRY PAN OVER MEDIUM/HIGH HEAT. ADD YOUR ONIONS, SAUTÉING UNTIL TRANSLUCENT AND THEY’RE STARTING TO SWEAT. ADD YOUR MINCED GARLIC, COOKING OFF FOR A MINUTE OR TWO UNTIL FRAGRANT

3. ADD YOUR CHOPPED CHICKEN, BROWNING ALL OVER FOR AROUND 4 MINUTES

4. STIR THROUGH YOUR DICED TOMATOES AND TOMATO PASTE, ADDING WATER OR STOCK AS REQUIRED TO THIN CONSISTENCY (YOU WANT IT TO BE A LITTLE LIQUIDY AS YOU’RE GOING TO COOK THIS OFF)

5. STIR THROUGH YOUR GREEK YOGHURT AND ADD A PINCH OF SALT. ADD YOUR SPICE MIX, BAY LEAVES, DRIED CHILLIES AND STIR THOUGH. YOU MAY NEED TO TURN THE HEAT UP A LITTLE AT THIS STAGE TO BEGIN COOKING OFF LIQUID

6. AT THIS STAGE, ADD YOUR VEGETABLES, STIRRING THROUGH AND CONTINUE SIMMERING FOR A COUPLE OF MINUTES UNTIL YOU HAVE A RICH AND CREAMY CONSISTENCY

FOR ASSEMBLING THE PIE

1. TRANSFER FILLING TO A DEEP BAKING DISH. BEFORE LAYING A PUFF PASTRY PIECE FROM THE MIDDLE TO THE RIGHT HAND EDGE OF THE TRAY, CUT A HALF CIRCLE IN THE MIDDLE OF THE SHEET, TO ALLOW STEAM TO RELEASE THROUGH. DO THE SAME ON ANOTHER SHEET OF PASTRY IN THE OPPOSITE DIRECTION SO THEY’LL FORM A WHOLE CIRCLE WHEN PLACE OVER THE TOP AND LINED UP AGAINST ONE ANOTHER

2. LAY THE PASTRY SHEETS OVER THE TOP OF THE DISH WITH THE CUT CIRCLE IN THE MIDDLE OF THE FILLING. THIS SHOULD COVER THE DISH COMPLETELY

3. WITH THE THIRD SHEET CUT A LARGER CIRCULAR PIECE AND THEN CUT A SMALLER INNER DISC TO MARRY UP WITH THE EXISTING CIRCLE. PLACE OVER THE TOP OF THE EXISTING PASTRY SHEET STEAM VENT

4. USE A PASTRY/SILICONE BRUSH TO WASH ALL OVER WITH YOUR BEATEN EGG BEFORE LIGHTLY DUSTING WITH CUMIN SEEDS

5. BAKE IN THE OVEN FOR 25-30 MINUTES OR UNTIL GOLDEN AND CRISPY ON TOP

6. ALLOW TO COOL FOR A COUPLE OF MINUTES BEFORE SERVING AND ENJOY! 

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