Butter Chicken Filo Pie
with Roasted Veggies
- Milk
- Gluten
- Wheat
Ingredients
330 g
Chicken Breast
1 packet
Mild Curry Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1
Brown Onion
1
Potato
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 packet
Tomato Paste
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop onion. Cut chicken breast into 2cm chunks.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and set aside.
• Return the frying pan to medium heat with butter (for the sauce). Cook onion until tender, 3-5 minutes. • Add mild curry paste and tomato paste and cook until fragrant, 1-2 minutes.
• Add the brown sugar, cream and a splash of water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then add roasted veggies and return chicken to the pan. Stir to combine and season to taste with pepper.
• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add butter (for the pastry) and microwave in 10 second bursts until melted. • Meanwhile, transfer chicken filling to a baking dish. Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
Little cooks: Join in the fun and help to scrunch the filo pastry.
• Divide butter chicken filo pie with roasted veggies between plates. Enjoy!
