- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Serving: Serves more than 10
Mini Coriander Chicken Curry Pies
A delicious little pie for those who love coriander! These are great to make and freeze for easy weeknight dinners. Serve with steamed vegetables for a complete meal.
Recipe Tester Feedback: “A different take on a pie, and so tasty – the combination of shortcrust pastry on the bottom and puff on the top ensures no soggy bottom and the filling is tasty." - Gail
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 37 minutes
Makes 12 small pies
Can be frozen
You will need:
knife
chopping board
spatula
circular cookie cutters or scissors
muffin tin
dessertspoon
pastry brush
Ingredients
- shortcrust pastry - 3 sheets
- puff pastry - 3 sheets
- milk
- Filling:
- onion - 1, small, peeled and halved
- garlic cloves - 2, peeled
- dried coriander - 2 tsp, ground
- cumin - 1 tsp, seeds
- turmeric - 1 tsp
- ginger - 1/2 tsp, ground
- chilli powder - 1/2 tsp, mild
- paprika - 1/2 tsp
- coconut oil - 40g
- chicken thigh - 300g, or breast, diced small
- cornflour - 1 Tbsp
- coconut cream - 100g, 100%
- peas - 50g
- corn - 50g, kernels
- fresh coriander - 1/2 bunch, chopped
- salt
- pepper
- Serving options:
- vegetables of choice - steamed, to serve
Method
Filling:
- Place the halved onion (1) and peeled garlic cloves (2) into the bowl. Chop Speed 7 / 3 seconds, measuring cap on. Scrape down sides.
- Add the ground coriander (2 tsp), cumin seeds (1 tsp), turmeric (1 tsp), ground ginger (1/2 tsp), mild chilli powder (1/2 tsp), paprika (1/2 tsp) and coconut oil (40g) to the bowl. Program 6 minutes / 100C / Speed 2, measuring cap on.
- Add the diced chicken (300g) and cornflour (1 Tbsp) to the bowl. Program 6 minutes / 100C / Reverse+Stirring Speed.
- Add the coconut cream (100g), peas (50g) and corn kernels (50g) to the bowl. Program 10 minutes / 100C / Reverse+Speed 2.
- Add the fresh chopped coriander (1/2 bunch), salt and pepper to the bowl. Mix Reverse+Speed 2 / 5 seconds.
Assembly:
- Preheat the oven to 180C.
- Using the circular cutters or scissors, cut 12 x 10cm diameter circles from the shortcrust pastry sheets (3) and 12 x 8cm diameter circles from the puff pastry sheets (3).
- Press the shortcrust pastry circles into each hole of a lightly greased muffin tin.
- Spoon a dessertspoon full of the curry mixture into each pastry.
- Cover with a circle of puff pastry and gently press the edges together.
- Brush with milk and use a knife to cut a little hole in the top of each pastry.
- Bake for 20 minutes, or until pastries are golden.
- Enjoy!
Make your own!
* Make your own puff pastry with the Homemade Puff Pastry recipe from The Baking Issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.
