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  • Recipes

  • Chicken Curry Pie with Turmeric Butter Filo

Chicken Curry Pie with Turmeric Butter Filo

Chicken Curry Pie with Turmeric Butter Filo

By OcadoLifePublished on 21 March 2022Combining two great British favourites, former MasterChef winner Lisa Faulkner’s Chicken Curry Pie with Turmeric Butter Filo features a fragrant, spiced filling nestling under light, crispy clouds of filo pastry. If you like a kick of heat, keep the chilli seeds in. This is great served with rice – or try tossing parboiled carrots with oil, cumin seeds, and seasoning and roast for 25 mins with the pie until golden.
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Time and servings

1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time

Ingredients

  • 2 tbsp of light olive oil
  • 1 large onion, finely chopped
  • 1 tsp of coriander seeds
  • 2 garlic cloves, crushed or grated
  • 3 cm of piece of ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp of garam masala
  • 2 tsp of ground turmeric
  • 300 ml of chicken stock
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas, drained and rinsed
  • 600 g of chicken breasts, cut into chunks
  • 150 g of baby spinach
  • 75 g of unsalted butter
  • 1 tbsp of creme fraiche (optional)
  • 6 large sheets of filo pastry
  • 0.5 tsp of black onion seeds

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large pan over a medium-high heat. Cook the onions for 6-8 mins until soft. Add the coriander seeds, until they start to pop, then add the garlic, ginger and chilli. Cook for a few mins, stirring, until they smell fragrant.

  • Step 2

    Add the garam masala, 1tsp of turmeric and a splash of stock and cook for a few minutes. Stir in the chopped tomatoes, chickpeas and remaining stock; season well and leave to bubble away for 5 mins.

  • Step 3

    Stir in the chicken pieces, then cover and cook gently for about 4-5 mins, or until just cooked through. Uncover, scatter over the spinach; cover and turn off the heat. Leave for 10 mins before stirring into the mixture.

  • Step 4

    Meanwhile, put the butter and remaining 1tsp of turmeric into a small pan with a pinch of salt and gently heat until melted.

  • Step 5

    Add the crème fraîche to the pie mixture (if using); season to taste. Transfer to a pie dish (approx. 28 x 23 x 5cm).

  • Step 6

    To avoid staining your worktop, lay a sheet of filo on a large chopping board or baking mat; brush generously with the turmeric butter. Scrunch it up and place over the pie filling. Repeat with the remaining sheets. Scatter over the onion seeds.

  • Step 7

    Bake for 20-25 mins until crisp, golden and bubbling at the edges. Serve with cumin-roasted carrots or rice, if you like.