Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make.
Heat the oil in pan over a medium heat. Add the onion to the pan along with the salt and stir for 2-3 minutes until softened. Add the garlic and curry paste and cook for a further minute
Add the diced chicken to the onions and cook for 2 minutes until the chicken has turned white
Add the chopped tomatoes and water. I add the water to the empty tomatoes tin as it helps get the last of the tomato juice from the tin
Leave the chicken to reduce on a medium-low heat for 15 - 20 minutes stirring occasionally. You want the sauce to become thick
Leave the chicken to one side to cool slightly while you prepare the pastry. Preheat the oven to 170ºC (fan assisted 190ºC non fan)
Unroll the pastry and cut each sheet into 8 rectangles so you have 16 rectangles
Add one large spoon of the chicken filling to the centre of 8 out of the 16 rectangles. Make sure you leave a small border around the outside of each rectangle
Brush around the edges of each of the pastry rectangles with filling with milk. Add a plain rectangle of pastry on top of each rectangle with filling. Gently press the who rectangles of pastry together. Using a fork, press the tines around the edges of the pastry to make a seal.
Carefully transfer the pies to baking trays sprayed with oil. Brush the tops of the pastry with milk and sprinkle with a few Nigella seeds. Bake in the oven for 30 minutes or until the pastry is golden brown
Serve warm or chilled
These Chicken Balti Pies will keep in the fridge for a couple of days. They may loose their crispness slightly so if you want to reheat them, use the oven rather than a microwave as this would make the pastry soggy. Make sure the filling is piping hot before serving. You can eat them cold if you would prefer.
Nutritional information is given as a guide only.
Chicken Balti Pies https://www.curlyscooking.co.uk/chicken-balti-pies/