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Ingredients

  • 500 g boneless chicken thighs, skin removed, cut into 1-2 cm pieces
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • ½ tsp cumin
  • ½ tsp ground coriander
  • 1 Tbsp tomato paste
  • 535 g can Wattie’s Just Add Butter Chicken Simmer Sauce
  • 1 handful chopped fresh coriander
  • 6 sheets sheets ready rolled flaky puff pastry, thawed
    (or 1 1/2 x 400g blocks flaky puff pastry)
  • 1 egg, beaten

Method

1. Heat a dash of oil in a frying pan. Add the chicken and over a high heat cook until it starts to colour.

2. Reduce the heat. Add the onion and garlic to the pan, adding a little extra oil if necessary and cook until the onion begins to soften. Add the cumin, coriander and tomato paste, stir and cook for a further minute. Pour over Wattie’s Just Add Butter Chicken Simmer Sauce. Allow the sauce to come to the boil. Reduce heat. Simmer for 20 minutes or until chicken is cooked and sauce reduced by a third. Remove from the heat. Stir through chopped coriander and allow to cool. Refrigerate until cold.

3. Grease 6 extra large muffin tins. Using a 16cm plate as a guide, cut 6 circles out of the pastry sheets. Using a saucer (approx 10cm in diameter) cut another 6 circles out for the pie tops, re-rolling the pastry as necessary.

4. Carefully push the larger pastry circles into the muffin tins. Divide the cold butter chicken mixture between the pastry cases. Brush a little cold water around the pastry rims and place the smaller pastry circles on top, pressing to seal the edges. Cut a small hole in the top of the pastry. Refrigerate for 15 minutes.

5. Preheat the oven to 190°C fan bake or 210°C conventional bake. Brush pastry tops with a little beaten egg before baking for 25-30 minutes, until pastry is golden and filling hot. Remove from the oven and allow to stand for 5 minutes before removing from the tins.

Rate and Review

7 Ratings Butter Chicken Pies


Reviews (7)


rosemary cook's Review | Rating

Lovely chicken mixture. I thought for a family it might be less work and more practical to use this recipe to make on big pie.

Elizabeth Shute's Rating
sai's Rating
Amee's Rating
Sian's Review | Rating

well it sounds and looks amazing! i must try this out,my family love "Butter Chicken" & Pies so i know this is a win win recipe already-might just have to add a lil extra ingredients of me own! with love as always. sian wichman

Leesa's Review | Rating

Delish!

Kathleen's Review | Rating

Why wont this recipe print out..........please

Reply from The Food in a Minute team

Hi Kathleen

There are two options to print the recipe: Click on the "Print PDF" button underneath the method, this should print off the browser. Alternatively, you can click on the "Download PDF" button next to it which downloads a PDF version of the recipe, which you can then print from :)

Hope this helps!
The Food in a Minute team