Butter Chicken Curry Pie

Grease a 19cm x 30cm lamington pan.

To make filling, heat oil in a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 6 minutes, or until golden brown. Remove. 

Add onions and garlic to pan. Cook, stirring over a medium heat until soft. Stir in pastes. Return chicken with chutney, stock cube and ¾ cup water. Bring to boil. Gently boil for about 5 minutes, or until chicken is cooked through and sauce is thickened. 

Transfer to a bowl. Refrigerate for 30 minutes, or until cool. Stir in yoghurt and coriander. 

To assemble pie, join two pastry sheets together with edges overlapping by 2cm. Cut another sheet in half, joining the short ends together with edges overlapping by 2cm. 

Join the small rectangle to one long side of the large rectangle, overlapping by 2cm. Use a rolling pin to gently seal joins. Line base and sides of pan with pastry, allowing excess to overhang edges. 

Spoon filling into pastry case. Place remaining pastry sheet on top. Fold over excess pastry. Brush with egg. Cut a small cross in the centre of the pie.

Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, covering loosely with foil if over-browning, or until pastry is golden brown. Remove. Stand in pan for 20 minutes.  

Serve warm pie with tzatziki and chutney.