Butter Chicken Pies (using paste)

Makes: 10 to 12 individual pies

Filling Ingredients:

• 2 tbsp rice bran oil

• 200g onions, sliced

• 300g Barker’s Professional Butter Chicken Paste

• 1.5kg chicken thigh - chunky diced

• 400g can chopped tomatoes in purée

• chopped coriander

Filling Method:

1. Sweat the onion in the oil without colouring.  Add the Barker’s Professional Butter Chicken Paste and cook gently until fragrant.

2. Add the chicken and stir to combine with the paste.

3. Add the tomatoes and cook gently until the chicken is cooked through and the tomatoes have reduced, leaving a thick fragrant curry.

4. Add in the bechamel sauce to get a desired consistency for the pies.  Cool.

Bechamel Sauce (to bind the filling) Ingredients:

• 50g butter

• 50g flour

• 2 cups warm milk

• 1 bay leaf

• ¼ tsp nutmeg

Bechamel Sauce Method:

1. Melt the butter in a saucepan and add the flour. Cook gently for two to three minutes without colouring.

2. Slowly add the warm milk, stirring frequently until a thick sauce is made.  Add the bayleaf and nutmeg and cook out for ten to fifteen minutes (add more milk if too thick).

To Assemble the Pies Ingredients:

• 800g shortcrust pastry (two thirds for pie bases)

• 400g flakey or puff pastry (one third for pie tops)

To Assemble the Pies Method:

1. Line ten to twelve individual pie tins with pre-rolled shortcrust pastry.

2. Fill with the pie filling (approximately 200 to 220 grams).

3. Cover with the rolled flakey pastry tops.  Trim, crimp and decorate as desired.  Brush with egg wash.

4. Bake at 220°C for approximately 20 to 25 minutes.

This Recipe Uses: