Combine the comfort of a classic pie with the exotic flavors of Indian cuisine. This Butter Chicken Pies recipe uses a pie maker for a quick and satisfying meal. The creamy, mildly spiced chicken filling is encased in golden, flaky puff pastry, creating a perfect handheld meal or a star appetizer for any gathering. Using pre-made butter chicken paste is a fantastic shortcut that doesn’t compromise on flavor.
Butter Chicken Pies
Yields: 10 Pies Preparation & Cooking Time: 1 Hour
Ingredients
- Filling:
- 1 onion, finely chopped
- 500g chicken mince
- ¼ cup butter chicken paste
- 2 tbsp plain flour
- 2 tbsp mango chutney
- ½ cup frozen peas
- ¼ cup chopped fresh coriander leaves, plus extra to garnish
- ¼ cup natural yoghurt
- Pastry & Assembly:
- 5 sheets frozen puff pastry, just thawed
- Raita, to serve (see tip)
Method
- Sauté Aromatics: Heat a small amount of oil in a large, non-stick frying pan over a medium-high heat. Add the finely chopped onion and cook, stirring, for about 3 minutes or until the onion softens and becomes fragrant.
- Cook the Chicken: Add the chicken mince to the pan. Cook, using a wooden spoon to break up the mince, for 8-10 minutes or until it is browned all over. Add the butter chicken paste and cook for a further minute, stirring to coat the chicken. Stir in the flour until it is fully incorporated.
- Simmer the Filling: Stir in the mango chutney and 1 cup of water. Bring the mixture to a boil. Immediately reduce the heat and let it gently boil, stirring occasionally, for about 5 minutes or until the mixture has thickened. Remove the pan from the heat. Stir in the frozen peas, chopped coriander, and natural yoghurt. Transfer the filling to a large heatproof bowl and allow it to cool slightly.
- Prepare Pastry: Using the pie maker cutter, cut 10 large rounds (10.5cm) from three of the puff pastry sheets. Then, cut 10 small rounds (9.5cm) from the remaining two pastry sheets for the pie tops.
- Assemble and Cook: Spray a 4-hole pie maker (⅓-cup capacity) with oil. Lightly press four large pastry rounds into the holes. Spoon a generous ⅓ cup of the butter chicken filling into each case. Top with four small pastry rounds, pressing the edges lightly to seal. Spray the tops with oil and close the lid. Cook for about 10 minutes, or until the pastry is golden and puffed.
- Serve: Remove the pies and repeat with the remaining pastry and filling to make a total of 10 pies. Serve hot, garnished with extra fresh coriander and a side of raita.
“Butter Chicken Pies.” New Idea food, Autumn 2023.
