Chicken Curry Pies

4 People
65 min.
intermediate

These puff pastry pies are stuffed with a tender, mouth-watering chicken and potato filling. With Rajah Mild Masala Curry Powder as the secret ingredient, they’re sure to go down well as a treat with friends and family!

Tips

• To make your chicken even more tender, marinade it in the curry yoghurt for 24 hours before preparing the pies.

• Don’t forget to brush your pies with beaten egg before baking for a gorgeous golden crust.

Ingredients

100 ml full cream plain yoghurt
5 ml (1 tsp) Rajah mild masala curry powder
2 cloves garlic, minced
350 g skinless and boneless chicken thighs
salt and pepper, to season
10 ml (2 tsp) olive oil
1 brown onion (about 120 g), finely chopped
5 ml (1 tsp) Rajah mild masala curry powder
2 small potatoes (about 150 g), peeled and diced
200 ml chicken stock
1 x 400 g roll puff pastry
1 egg

Cooking Method

Combine the yoghurt, Rajah curry powder, and garlic in a bowl. Cut the chicken into small chunks and add to the bowl. Season with salt and pepper and stir well. Set aside in the fridge for 30 minutes (and up to 24 hours).
Heat the olive oil in a deep saucepan and sauté the onion for 2 minutes. Add the Rajah curry powder and cook for a further minute. Add the potato and half of the chicken stock and cook for 5 minutes. Add the chicken with its marinade and the remaining chicken stock. Cook for a 6-8 minutes until the chicken is just cooked. Season with salt and pepper and set aside to cool.
Preheat the oven to 200ºC and grease a baking tray. Unroll the puff pastry and place on the work surface with the long side in front of you. Cut the pastry into four equal vertical strips.
Divide the chicken filling between the pastry strips, placing a large spoonful on the top half of each strip. (Leave a border around the filling.) Lightly whisk the egg with a fork and brush a small amount on the pastry border around the filling. Take one strip and fold the bottom half over the top half to enclose the filling. Gently press the edges of a pie together, then use a fork to crimp the edges. Transfer the pie to the tray and repeat the remaining pastry strips.
Use a sharp knife to score two small slits across the top of each pie. Brush the pies with beaten egg and bake for 25-30 minutes until golden. Allow to cool for a few minutes before serving.