Butter Chicken Pies (using paste)
Serves 10 people
Tender chicken in creamy Barker’s Professional Butter Chicken Paste, wrapped in golden pastry.
By Barker's
Ingredients
Ingredients
- 2 tbsp rice bran oil
- 200 g onions, sliced
- 300 g Barker’s Professional Butter Chicken Paste
- 1.5 kg chicken thigh - chunky diced
- 400 g chopped tomatoes in purée
- chopped coriander
- Bechamel Sauce (to bind the filling)
- 50 g Butter
- 50 g Flour
- 2 cups warm milk
- 1 bay leaf
- ¼ tsp nutmeg
- To Assemble the Pies Ingredients
- shortcrust pastry (two thirds for pie bases)
- 400 g flakey or puff pastry (one third for pie tops)
Method
Method
- Preheat plancha or solid top.
- In a mixing bowl, roughly fold all of the ingredients except the tortillas.
- Spoon the filling in the centre of the tortillas. Fold in the sides then roll up to capture the filling.
- Spoon the butter over the plancha, place the burritos on top and flatten down with a fish slice.
- When golden on one side, flip and repeat on the other side. Serve piping hot.
This Recipe Uses
Butter Chicken Paste 1kg
$16.49
1kg
