Serves : 6
Ingredients :
2 tbsp sunflower oil
1 large onion, chopped
450 g/1lb chicken, boned and roughly chopped
1 tbsp curry paste or powder
2 tbsp apricot or peach chutney
0.5 cup dried apricots, halved
115 g/4 oz cooked carrots, sliced
1 tsp mixed dried herbs
4 tbsp crème fraiche or sour cream
340 g/12 oz ready made shortcrust pastry
1 little egg to glaze
salt and pepper
Preparation :
- Heat the oil in a large pan and fry the onion and chicken until lightly browned, Add the curry paste or powder and fry for another 2 minutes
- Add the chutney, apricots, carrots, herbs and crème fraiche to the pan with seasoning. Mix well and then transfer to a deep 5-cup pie (roughly 20cm x 5 cm)
- Roll out the pastry to 1 inch wider than the pie dish. Cut a strip of pastry from the edge. Damp the rim of the dish, press on the strip, then brush with water and place the sheet of pastry on top, pressing to seal.
- Preheat the oven to 190C/375F. Trim any excess pastry and use to make an attractive pattern on the top, if you wish. Brush all over with beaten eg or milk and bake for 40 minutes, until crisp and golden