Mumbai Roast Chicken & Veggie Curry Pie
with Brown Mustard Seeds & Filo Pastry
A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Roast veggies are tossed in a mild curry sauce, with a golden filo pastry to hold all those delicious flavours together. This pie will surely be gobbled up in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
Mild Curry Paste
(Contains: Soy; )
1 sachet
Brown Mustard Seeds
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1
White Turnip
1
Carrot
1
Cauliflower
1
Red Onion
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut parsnip and carrot into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Add chicken, garlic, Mumbai spice blend and tomato paste (see ingredients) and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste, coconut milk, the brown sugar and a splash of water and cook until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Remove pan from heat, stir through roasted veggies and baby leaves. Season to taste.
• In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Meanwhile, transfer veggie filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover.
• Gently brush melted butter over to coat and sprinkle over brown mustard seeds. • Bake pie until golden, 15-20 minutes.
Divide chicken and roast veggie curry pie between plates. Enjoy!
