Updated: Apr 26
Prep time: 15 minutes
Cooking time: 25 minutes
Method: oven & hob
Heat scale: 🌶️
These are so delicious. Serve as nibbles at a party or with a salad for a simple meal. Even easier if you have left over chicken from your Sunday roast or Turkey Leftovers from your Christmas Dinner.
1 tbsp oil 1 onion, chopped 2 heaped tsp Korma 2 tbsp mango chutney - try the mango chutney from Hawkshead Relish 150g cooked chicken or turkey 140g soured cream (crème fraiche works too) 500g pack of shortcrust pastry Salt and pepper 1 egg, beaten
Heat the oil and cook the onion until soft.
Add a splash of water, stir in the Korma spices and cook for about a minute.
Transfer to a bowl and stir in the mango chutney, chicken and soured cream. Season with salt and pepper.
Heat the oven to 200°C (180°C if oven is fan-assisted).
Line each hole of a muffin tin with 2 long strips of lightly oiled grease proof paper / baking
parchment, in a criss-cross (this helps with removing the pies once cooked).
Roll out the pastry and cut about 3/4 of it into circles big enough to line the muffin holes. Cut smaller circles for the lids.
Fill each hole with chicken filling and top with a lid. Squeeze together the lid and base with your fingers to seal.
Brush the tops with some beaten egg and prick small holes in the top to let the steam out whilst cooking.
Bake for 20-25 mins, until golden.
NOTE Try Goan if you like more heat.
Recipe Courtesy of: Spice Pots