Bay of Bengal Curry Pie

Ingredients

- 2 chicken breasts coarsely chopped
- 1 tablespoon of ‘Bay of Bengal Curry’ Dip Mix
- 1 leek finely sliced, or 1 small onion finely chopped
- 1 carrot roughly chopped
- 150g frozen peas and corn
- 1 sheet ready rolled puff pastry, cut into 4 pieces
- ½ cup white wine (optional)
- ½ cup chicken stock (or 1 cup if not using wine)
- 150g button mushrooms, finely chopped
- 1 tablespoon ‘Your Inspiration at Home’ Extra Virgin Olive Oil
- ½ cup sour cream
- 1 tablespoon plain flour or cornflour (optional)
- 1 egg, lightly whisked

Method

Preheat oven to 220°C. Place leek or onion and oil in a frying pan and cook until softened. Add chopped chicken and cook until lightly browned. Add wine and/or chicken stock, carrot and ‘Bay of Bengal Curry’ Dip Mix’, cover and simmer for 10 minutes. Add mushrooms, peas, corn and cream. Cover and simmer for another 10 minutes, stirring occasionally. Thicken with flour if required. Spoon the chicken mixture among 4 x 375ml ovenproof dishes. Brush the edges with egg and top each pie with a pastry square. Brush the top of each pie with remaining egg. Place the dishes on a baking tray and bake in oven for 15-20 minutes or until pastry is golden. Serve immediately with chunky fries or a fresh garden salad drizzled with your favourite ‘Your Inspiration at Home’ Balsamic Vinegar.