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Butter chicken pie


  • See the other great recipes in our Asian Home Gourmet section
  • 1 packet Asian Home Gourmet Indian Butter Chicken Spice Paste
  • 450g chicken meat, cut into small bite-sized pieces
  • 1 large onion, coarsely chopped
  • 110ml (½ cup) tomato puree
  • 110ml (½ cup) cream (35% fat)
  • 3 TBsp melted butter
  • 3 TBsp corn flour (mixed with 3 TBsp water)
  • Pastry flan
  • 2 sheets ready rolled frozen puff pastry
  • 1 egg, lightly beaten

Butter chicken pie

  • Serving size: Serves 8
  • Cooking time: More than 1 hour

Heat butter in a non-stick saucepan on medium-low heat. Add onions, stir-fry for 2 minutes. Add chicken and Spice Paste; stir-fry for 2 minutes.

Stir in tomato puree and cream; bring to boil. Lower heat; cover and simmer for 15 minutes. Stir occasionally.

Lift cover, stir in corn flour solution and cook until thickened. Leave to cool.

Pastry flan

Ease 1 sheet pastry into a flan dish, fork the pastry; making sure there are no air bubbles under the pastry.

Spoon cooked mixture on the pastry. Brush edges of pastry with egg wash and cover with another sheet of pastry. Press edges of pastry firmly together with a fork. Lightly brush the top with egg wash and cut a small cross on the top of the pie by using a sharp knife.

Pre-heat oven at 200°C and bake for 35 to 40 minutes or until brown. Serve hot.

User comments
the pie sounds deliss will try it

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