Chicken korma pie jars

6 servings Prep: 45 mins, Cooking: 1 hr
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By Food24 May 30 2019
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Ingredients (13)

1 onion — medium, chopped
4 chicken — deboned, skinless, diced
3 garlic — cloves, finely chopped
1/2 green chilli — deseeded and finely chopped
1 fresh ginger — finely grated
15 ml garam masala
15 ml turmeric
410 ml cream
60 ml cashews — finely chopped
1 lentils — tinned
30 ml fresh coriander — finely chopped
salt and freshly ground black pepper
2*400 g shortcrust pastry — thawed
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Heat the olive oil in a pot over medium heat. Add the onions and sauté until tender, 5 minutes.

Add the chicken and fry, 5 minutes.

Stir in the garlic, chili, ginger, garam masala and turmeric and fry, 2 minutes.


Add the cream and cashews and simmer, 10 minutes. Stir in the lentils and coriander and season it to taste.

Allow the filling to cool, 30 minutes.

Pre heat the oven to 200°C. Grease 6 x 250ml glass jars on the inside with non-stick cooking spray.

Cut pastry squares, that is slightly bigger than each jar and line the inside of the jars with pastry by pressing it in.

Leave some excess pastry hanging out the top of the jar.

Spoon the cooled filling into the lined jars.

Top it with a pastry disc, which fits over the filling, and fold some of the overlapping pastry over the top and press the sides down with a fork to enclose it all.

Brush the tops with whisked egg.

Decorate the tops with any additional pastry and brush with more egg wash again.

Bake the pies for 10 minutes; turn the heat down to 180°C and bake for a further 25-30 minutes until the pastry is golden and cooked through.

Cover the tops of the pies with some foil halfway through the baking process to prevent it from browning too much.

TIP: The cream can easily be replaced with coconut cream, if preferred.


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