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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had some leftover shredded roast chicken to use & felt like making a curry pie. This is what I came up with from ingredients that were in my pantry & freezer. Ingredients:
1 onion, chopped |
1 teaspoon prepared minced garlic |
2 cups frozen mixed vegetables |
1 cup shredded cooked chicken |
1 cup water |
1 -1 1/2 cup milk |
1 (70 g) packet dry cream of chicken soup mix |
2 teaspoons curry powder |
2 -3 sheets puff pastry |
Directions:
1. Saute onion & garlic until tender.
2. Add frozen vegetables & saute for another 2 minutes.
3. Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
4. Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
5. Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
6. Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
7. Serve with a nice side salad & chunky fries.
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