Spicy Chicken Korma & Vegetable Pie or Pies

Recipe by Mandy
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place onon and chilli in a microwave safe jug with the curry paste and butter.
  • Cover and microwave on high for 3 minutes.
  • Add the vegetables and stir well, microwave for another 2 minutes.
  • Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
  • Microwave for another one minute or until thick.
  • Stir in the water chestnuts, chicken and coriander and allow to coool.
  • Line pie trays with pastry, and fill pastry cases with cooled filling.
  • Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
  • At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
  • Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
  • Wait for them to cool slightly before turning out. Enjoy!
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