Chicken Curry Pie With Garlic Filo Crust

15 Ingredients

Number of servings

Garlic Filo

2tablespoons coriander
1/3 cup ghee
8 sheets filo pastry
2tablespoons sesame seeds
2 cloves garlic, finely chopped

1tablespoons curry powder
1tablespoons cornflour
1 brown onion (chopped)
2tablespoons ghee
1tablespoons mango chutney (plus extra to serve)
1 1/2 cup salt-reduced chicken stock
120grams baby spinach leaves
1teaspoons cracked black pepper
1 cooked roast chicken, skin and bones discarded (meat shredded)
2 cloves garlic, finely chopped

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Lightly grease a 20cm (5cm deep) round ovenproof dish and place on a baking tray.

Step 2 of 3

Place cornflour in a jug. Gradually add stock, stirring until smooth and combined. Heat ghee in a large saucepan over medium heat, then add onion and cook, stirring, for 4 minutes or until softened. Add garlic, curry powder, chutney and pepper, then cook for 2 minutes or until fragrant. Add stock mixture to pan, stirring to combine. Bring mixture to the boil. Add chicken and half the spinach, then cook, stirring, for 2 minutes or until just wilted. Add remaining spinach. Cook, stirring for a further 3 minutes or until wilted. Spoon chicken mixture into dish.

Step 3 of 3

To make the garlic filo, combine ghee, coriander, garlic and sesame seeds in a bowl, then season. Place 1 filo sheet on a clean work surface. Brush with ghee mixture, then top with a second filo sheet. Repeat layering with remaining filo sheets and ghee mixture. Place stack on chicken mixture in dish. Roll up filo edges to form a border and brush with remaining ghee mixture. Using a small, sharp knife cut 3 slits in centre of pastry. Bake for 30 minutes or until golden. Serve with extra chutney.