Saturday, 30 June 2012

Chicken Curry Pie

Is there some chicken curry from yesterday’s dinner in your fridge? Turn this leftover into a mouth-watering pie with minimal effort! It can also be frozen for a later date if you’re not one for having curry two nights in a row.

Chunks of chicken meat from the leftover curry, shredded
Some gravy from the curry (leave out the large bits of spices like star anise and cinnamon)
¾ cup of frozen peas
1 large carrot, diced
Store bought puff pastry, rolled out to 2mm thick (broad enough to cover the dish you wish to use for this pie)

Fry the carrots in a pan with a desert spoon of oil until they are soft. Pour in the chicken curry and meat and the peas. Heat through over medium-low heat. Fill this mixture into a pie or casserole dish and cover it with the rolled out puff pastry. Trim the excess pastry and use it to decorate the pie. Bake it in the over at 200 °C for about 20 minutes or until the pastry turns golden brown. Serve with more vegetables if desired.

Paul added roast potatoes to his portion of the pie

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