Chicken Balti Pie

Method

1. Pre-heat the oven to 180°C / Gas Mark 5.

2. Cube the chicken breasts and cook in a pan on the hob, or roast the chicken breasts whole in the oven. When cooked through, after roughly 20 minutes, set aside and allow to cool.

3. Melt the butter in a pan and fry the onion, then add the leek and garlic, and fry for about 5 minutes until everything is softened.

4. Stir in the flour and all the spices and then gradually add the stock, mixing and stirring over a low heat until the flour is cooked out.

5. Turn the heat off, then dice the chicken breasts (if roasted whole). Stir in the chicken and coriander to the balti mix. Put the mixture aside and allow it to cool a little.

6. If making 1 large pie, roll or cut the pastry to give a third of the pastry for the pie top and use the larger piece to line a pie dish, and fill with the chicken mixture. Cover with the remaining piece of pastry and then pinch and crimp around the edges to seal it all together. Brush with eggwash.

7. If making 4 individual pies, cut out four 12cm rounds from pastry and use to line four 9cm pie tins. Divide filling among each. Use remaining pastry to cut out four 11cm rounds. Cover pies with pastry rounds, crimping edges to seal. Brush with eggwash.

8. Bake for 30-45 minutes or until golden. Serve with mash or Chip-shop Chips.