Name: Masala chicken pie
Total time: 2400 s
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 8 chicken thigh; 2 tablespoon root ginger; 2 red chilli; 3 clove garlic; 600 gram chunky butternut mix; 1 jar tikka masala sauce; 120 gram baby spinach; 1 pack ready-rolled puff pastry; to taste milk

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Heat the vegetable oil (15 mL) in a large frying pan, add the diced chicken (8) , season with salt and black pepper and cook until caramelised and golden.

Step 3

Add the root ginger (10 g) , chilli (2) and garlic (3 cloves) and the chunky butternut mix (600 g) to the pan, season and stir to combine. Add the tikka masala curry sauce (1 jar) and bring to a gentle simmer, then cook for 10 minutes. Stir in the baby spinach (120 g) .

Step 4

Transfer the contents of the pan into an ovenproof baking dish or pie dish. Top with the puff pastry sheet (1 pack) and crimp the edges to seal. Brush the pastry top with a little milk (to taste) , this will help give you a lovely golden topped pie crust.

Step 5

Bake in the preheated oven for 25 minutes. Serve with your family's favourite veg.

Masala chicken pie

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