Butter Chicken Pie
This recipe is a win win in my family as we all LOVE Butter Chicken and pies. The combination is fabulous.
1 Tablespoon Olive oil
1kg chicken thigh fillets, diced into 2 cm pieces
1 large sweet potato (500g), peeled, grated
1 cup butter chicken simmer sauce
½ cup light cooking cream
1/3 cup coarsely chopped fresh coriander leaves
15 sheets Fillo pastry
100g butter, melted
Heat the olive oil in a large saucepan. Add the diced chicken and cook until browned. Add grated sweet potato. Cook for 5 minutes.
Add the simmer sauce and cream. Bring to the boil. Reduce heat to simmer and cook for 15-20 minutes or until the sauce thickens and the chicken is cooked. Stir through coriander. Cool.
Preheat oven to 200˚c or 180˚C fan-forced. Grease a 24cm Springform tin.
Layer three sheets of pastry, brushing each with some of the melted butter. Fold in half lengthways, place across the base and up the side of the tin with edges overhanging. Repeat with 9 other sheets, overlapping strips clockwise around pan until covered.
Spoon chicken mixture into tin, trim pastry to be level with top edge of the tin. Layer remaining 3 pastry sheets, brushing with butter. Fold in half crossways. Place pastry on top of pie, trim pastry to a round a little larger than the tin. Tuck pastry edge down the sides of the tin, brush top with butter. Place pie on an oven tray.
Bake pie for about 45 minutes or until browned. Stand pie 15 minutes in the tin before cutting.