1 x can Wattie's Curry Sauce Creamy Butter Chicken
300-350g Watties Frozen Mixed Vegetables
Pantry staples: Oil for frying and lining tins, egg wash for pastry, salt to taste
Coriander (optional but sure to add a freshness to your pie)
1 tbsp crushed ginger (optional to add in along with garlic)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat your oven to 200C.
To make the filling, fry onion in oil over medium heat, then add garlic. Once browned, add in potatoes, and cook for approximately 5-6 minutes then add in Watties frozen mixed vegetables, curry sauce and cream and season to taste.
Allow your mixture to thicken (if the mixture is too watery, it will lead to a soggy pastry bottom).
Top with coriander if desired.
To make the pies, cut the flaky puff pastry to fit your tin, we used muffin tins for ours, but you can also use a big pie tin or whatever you have available.
Don't forget to spray/butter your pie tins before adding the bottom layer of flaky puff pastry.
Add in your filling and top with another layer of puff pastry - remember to connect the bottom and top layer so this bakes into one whole pie. Whisk your egg, brush the top of your pastry and bake for approximately 20-25 minutes until golden.