Name: Make these Flaky Butter Chicken Pies in under an hour
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 onion, finely chopped; 1 clove garlic, crushed; 1 large, washed potato (220g), peeled, cut into 1cm pieces; 800g chicken thigh fillets, trimmed, chopped; 150g pouch butter chicken paste; ½ cup light thickened cooking cream; 1 cup frozen peas; 1 cup coarsely chopped fresh coriander; 12 sheets filo pastry; 100g butter, melted; Greek-style yoghurt, mango chutney, to serve

Make these Flaky Butter Chicken Pies in under an hour

They are golden and delicious!

Skip to Recipe

Makes 12 pies

Prep

10M

Cook

40M

Resting

20M

Total

50M

TIP – We used Passage to India Butter Chicken Curry Paste, but ⅓ cup of any butter chicken curry paste will do.

Ingredients

1 onion, finely chopped

1 clove garlic, crushed

1 large, washed potato (220g), peeled, cut into 1cm pieces

800g chicken thigh fillets, trimmed, chopped

150g pouch butter chicken paste

½ cup light thickened cooking cream

1 cup frozen peas

1 cup coarsely chopped fresh coriander

12 sheets filo pastry

100g butter, melted

Greek-style yoghurt, mango chutney, to serve

Method

Step 1.

Heat an oiled, large non-stick frying pan over a medium-high heat. Add onion, garlic and potato. Cook, stirring, for about 5 mins, until light golden.

Step 2.

Add chicken. Cook, stirring, until changed in colour. Stir in paste. Bring to boil. Reduce heat. Cook, covered, for 15 mins, or until potato is just tender.

Step 3.

Stir in cream. Simmer, uncovered, for a further 5 mins, or until thick. Remove from heat. Stir in peas and coriander. Season with salt and pepper. Transfer to a large heatproof bowl. Cool 20 mins.

Step 4.

Lightly brush 1 pastry sheet with butter. Fold in half lengthways, brush again with butter, then fold into four to form a small square. Repeat with another 5 pastry sheets to make six pastry squares.

Step 5.

Brush a 6-hole (¼-cup capacity) pie maker with melted butter. Press pastry squares into prepared holes to form cases. Spoon ¹⁄³ cup of chicken mixture into each pastry case. Fold pastry corners over filling to cover, lightly pressing joins to seal. Brush pastry tops with melted butter. Close lid. Turn on. Cook for 7-8 mins, until golden. Turn off. Remove pies. Repeat steps 4-5 with remaining pastry sheets and filling to make 12 in total.

Step 6.

Serve with yoghurt and chutney. Garnish with coriander sprigs.

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