Butter Chicken Pie

MAKES 10 PIES

Ingredients:

• 10 sheets flakey puff pastry sheets

• 150g frozen chopped spinach (drained)

• 450g diced, boneless chicken

• 550g Barker’s Professional Butter Chicken Meal Sauce

• 200g Barker’s Professional Mango & Peach Chutney

• 2 eggs, beaten with 1 tbsp of milk

Method:

1. Grease the pie pans with spray oil.

2. Place the sheet down and over the pie pan, crimping off the excess pastry. Use a ball of excess pastry to push down to mould itself to the pan. Once all 10 are done, place in the refrigerator to firm up.

3. Meanwhile, lay the excess pastry trim over each other and roll out. Cut out 10 lids.

4. In a large mixing bowl, combine the spinach, chicken and Barker’s Professional Butter Chicken Meal Sauce.

5. Half fill the pies with the chicken mixture, place 15 grams of Barker’s Professional Mango & Peach Chutney in the middle of each pie, followed by the  pie filling.

6. Brush the lid with eggwash, place this egg side down and crimp the edge to seal.

7. Brush the surface of the pie with eggwash.

8. Place into a preheated 180°C oven for 25 minutes.

9. Remove from the oven and brush the lid again with eggwash to make it shiny. Allow to cool before removing from the pie pans.

This Recipe Uses: