Here’s my curried chicken and leek pie. I took the common chicken and leek pot pie to the next level. It is simply great!
Curried Chicken and Leek Pie
Ingredients
- 1 Serving of Puff Pastry
Filings
- 1 Tbsp Butter
- 1 tsp turmeric
- 1 tsp curry powser
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 Leek sliced
- 1 Tbsp each of diced carrots peas, diced celery, diced potatoes
- 1/4 cup of stock
- Salt/pepper to taste
- 2 chicken thighs diced and seasone
Instructions
- Add butter to a saucepan, then all the spices.
- Add leeks, a handful of any diced veggies e.g carrots, celery and peas.
- When the veggies are warm, add flour. Stir through.
- Add stock and then diced chicken thigh.
- Cook until thicken, then freeze.
- Cut the pastry to desired shape or size and wrap the chilled filings. Seal with beaten eggs.
- Egg wash and bake at 200C on a low shelf for 20 minutes.
