Spicy Chicken and Veg Pies

Ingredients

• 2 x 400gram puff pastry
• 1 large egg
• sesame seeds ((optional))
• 500 gram chicken breasts (cut in half )
• 1/2 cup vegetable (peas,carrots, green beans)
• 1 potato (cut into little cubes)
• 4 sprigs fresh thyme
• 2 cups chicken stock
• 2 tbsp olive oil or vegetable oil
• 1 onion (finely chopped)
• 2 large garlic cloves (minced)
• 1 tbsp kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 tbsp butter
• 2 tbsp cake wheat or all purpose flour
• salt
• pepper

Instructions

1. 1

   Ensure the pastry is thawed if frozen

2. 2

   Preheat oven to 180 degrees Celsius. Roll out the pastry just a little

3. 3

   Cut one piece of pastry into 6 squares (or rounds if you prefer). Cut the other 2 squares from the second sheet of pastry and set aside the remaining pastry

4. 4

   Using two large muffin pans place each square/round into the muffin holes, prick some holes into the pastry with a fork. Place a piece of parchment paper into each pastry. Pop some baking beans or any beans on top of the paper. Bake for 10 minutes at 180 degrees Celsius.

5. 5

   Remove the baking paper and beans and set aside

6. 6

   --- Chicken ---

7. 7

   Cut each breast into half, to turn them into thinner pieces. Place the chicken, chicken stock/broth, thyme and vegetable into a large pan. Bring to a boil on high heat. As soon as the liquid bubbles, turn the heat to the lowest setting. Cover and simmer for 15 minutes

8. 8

   Remove the chicken and vegetable from the stock. Reserve the stock. Shred the chicken with two forks and set aside

9. 9

   --- Sauce ---

10. 10

    Heat 2 tablespoons oil in a large pan. Add the onion and fry until translucent

11. 11

    Add the garlic and fry for a minute. Add the chilli powder, turmeric, cumin, coriander and garam masala. Fry for a minute. Add a few drops of water if required

12. 12

    Add the butter and the flour and whisk until the butter is melted. Add the stock, little bits at a time and mix well

13. 13

    Simmer until it starts to thicken, about 3-4 minutes. Doesn't have to be too thick as it will thicken more once cool

14. 14

    Add the chicken and vegetable to the sauce. Season with more salt and some pepper

15. 15

    Fill the pastry cases with the chicken filling. Roll out the remaining pastry and cut into 8 rounds. Beat the egg and brush the edges of the pastry with it. Place one on top of each pie

16. 16

    Brush the tops of the pies with the egg wash and sprinkle some sesame seeds on top

17. 17

    Bake at 180 degrees Celsius for 35 minutes or until pies are crisp and slightly brown