Indian Chicken Pie
250g Chicken Mince
600g short crust pastry
1 onion, chopped
4 garlic cloves, crushed
1 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
1 tsp lemon juice
150ml chicken stock
Salt and pepper to taste
Handful coriander leaves, finely chopped
1 egg, beaten
Step 1: Add the chicken to a frying pan and fry until golden brown. Once cooked, remove from the pan and set aside.
Step 2: Add the onion and garlic to the pan and fry until the onions are translucent. Add all the spices and cook for 30 seconds before adding the chicken back to the pan with the chicken stock and lemon juice. Simmer until the liquid has reduced - it needs to be fairly dry before it is added to the pastry.
Step 3: Take off the heat and stir in the coriander, set aside until cooled.
Preheat the oven to 200°C.
Step 4: Roll out the pastry until its as thick as a £1 coin and cut eight circles out.
Step 5: Evenly spoon the mixture on to one half of the circle, leaving space around the edges. Brush the edge with some of the beaten egg and fold over, use a fork to seal the edges together and score the top before brushing with the egg wash.
Bake for 40 minutes until golden and enjoy!