Chicken Tikka Pie
- With
-
A twist on 2 classics – Chicken Tikka meets the traditional British pie
Serves 4
What you need
- 4 chicken breasts, diced
- oil
- Sharwoods Tikka Masala Sauce
- puff pastry
- 1 egg, beaten
- ovenproof dish or pie dish
How to make it
- Seal off diced chicken in a pan with a little oil .
- Pour over the Sharwoods Tikka Masala sauce and simmer gently for about 10 minutes.
- Pour the mixture into an ovenproof dish, leave to cool then transfer to the fridge until chilled.
- Roll out the puff pastry big enough to cover the dish and place the pastry over the dish. Pinch and then trim down the edges and place 2 holes in the top to allow the steam to escape.
- Brush the top with egg and place in a preheated oven at 200°C 400°F/Gas 6 for 30 minutes until the pastry is golden and the filling is piping hot.
Hints and tips
- The meat needs to be chilled before adding the pastry so that the pastry doesn’t start to melt before going into the oven, so the fridge stage is critical.
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