Chicken Curry Pie with Turmeric Butter Filo

Brought to you by:

Lisa Faulkner

4 serving

4.2 5 ratings Review this recipe

Prep time: 30 mins

Cook time: 30 mins

Serves: 4

Combining 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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Ingredients Method

Ingredients

2 tbsp light olive oil
1 large onion, finely chopped
1 tsp coriander seeds
2 garlic cloves, crushed or grated
3 cm piece of ginger, grated
1 red chilli, deseeded and finely chopped
2 tsp garam masala
2 tsp ground turmeric
300ml chicken stock
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
600g chicken breasts, cut into chunks
150g baby spinach
75g unsalted butter
1 tbsp creme fraiche (optional)
6 large sheets of filo pastry
½ tsp 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.