Serves: 6
Calories per serve: 372 calories
Ingredients
1tsp olive oil
1 roast chicken shredded
2 medium onions
100g mushrooms
150g frozen peas
1tbsp curry powder
4 hard boiled eggs
1 egg yolk
1 egg beaten for the top of the pie
1/2 cup chopped coriander
40 grams butter
1.5tbsp flour
2 cups chicken stock
1 sheet puff pastry
Method
Heat olive oil in the pan and add onion, mushrooms and curried powder. Once onion has softened add the chicken and the peas and make sure the mixture is covered with curry.
Pour half the mixture into a pie dish, layer on the sliced egg, then top with the remaining chicken mixture.
Over a medium heat melt the butter in a pot, add the flour and mix until combined and then start slowly adding the stock. Continue stirring and adding mixture until thick and combined. Remove from heat and mix in the coriander and the egg yolk.
Pour mixture evenly over the chicken in the dish.
Wetting the edge of the pie dish with water place the puff pastry on top. Brush on the beaten egg – and make 2 small slits in the middle of the pie.
Bake at 180 degrees for around 30 minutes or until brown on top.
Leave to cool for 10 minutes before serving. I like it with some sweet potato fries – naughty but yummy
