Curried chicken pies
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Time to make:
1 hr 15 mins (Hands-on time: 25 mins, Cooking time: 50 mins)
$5.50 per serve
(at time of publication)
Full ingredients list:
500g lean skinless chicken breast fillets, cut into 2cm pieces
250g butternut pumpkin, peeled, cut into 2cm pieces
1 1/2 tablespoons red curry paste
160ml can light coconut milk
1 tablespoon cornflour
1 tablespoon lime juice
100g green beans, cut into 2cm lengths
1 zucchini, cut into 2cm pieces
2 tablespoons chopped coriander
4 sheets filo pastry, roughly torn
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Spray a large frying pan with oil. Place over high heat. Add chicken and cook, stirring, for 5 minutes, until browned. Add pumpkin and curry paste. Cook, stirring, for 1 minute, until fragrant.
Step 2 Add milk and 1/3 cup cold water. Bring to the boil, then simmer for 12 minutes, until pumpkin is tender. Stir in cornflour and juice. Bring to the boil, then remove from heat. Stir in beans, zucchini and coriander. Set aside to cool for 30 minutes.
Step 3 Grease 4 individual pie dishes. Divide mixture among dishes and top each pie with a sheet of scrunched filo. Bake for 30–35 minutes, until golden. Serve.
About this recipe
First published: August 2010