Thursday, 15 December 2016

Pie Tonight - "Chicken Korma"

Since the holiday season is just around the corner thought of sharing something quick easy yet a bit different. This indian style chicken korma wrapped around crispy puff pastry shells
is a sure shot hit at the dinner table. You may choose to serve this with some tomato ketchup or just on its own with a side of salad. These pies also make a good picnic or party snack and are ideal for lunch boxes. You can make them in to small sizes and use any other filling of your choice such as replacing chicken with lamb or just using vegetables and paneer. The choices are unlimited. With the ingredients mentioned you can make 6-8 medium pies.

All you need is :

6-8 frozen puff pastry sheets, thawed.
2-3 boneless chicken thighs or 1 large chicken breast cut into chunks
1/2 small cup finely diced carrot,
1/2 small cup finely diced tomatoes
1/2 small cup finely chopped onions
1/2 small cup finely chopped greenbeans
2 tablespoons ginger and garlic chopped finely ( may use paste, 1 teaspoon each)
1/2 green peas  
coriander leaves finely chopped along with stems
Bought korma paste (I used patak's, you can use any other)


Coconut milk (1/2 cup)
Salt and pepper
Nutmeg powder (1/2 teaspoon)
Cup cake tins large ( you may even use small tins if making into entrée size pies)
pastry brush
sesame seeds/ dried parsley/ black poppyseeds to sprinkle on top
butter and milk wash/ 1 egg wash
(mix 1 tablespoon of butter and 1 tablespoon of milk, microwave for 10 secs on defrost mode) alternatively you may use 1 beaten egg ) 


Preheat oven to 250 degrees.

Step 1: Heat oil in a pan and add the chopped onions along with garlic and ginger. If using garlic and ginger paste add after the onions have browned.

Step 2: Add all the 1/2 of the chopped coriander leaves and all the chopped veggies and stir fry.

Step 3: Add diced chicken and stir. 

Step 4: Once the chicken has changed colour add the korma paste, keep stiring and mixing until it releases oil. Add coconut milk, nutmeg powder, salt and pepper and cook covered for about 7-8 minutes.


Step 5:  Cover and cool for 10 mins ( Tips! never put hot stuffing into the pastry moulds, else the base will soften and turn soggy)

Step 6: Meanwhile cut the puff pastry sheets into 4 squares

Step 8:Press them into large cupcake tins, pressing them in the centres and towards the sides as shown in the picture. You may use two layers side by side or any extra layers at the base if needed. Making sure there are no wholes at the bottom or else the stuffing may leak and the pie base will get soggy. 

Alternatively, if you have more time in hand place cupcake cases filled with little chickpeas or arborio rice or dried beans and bake in the oven for 10-15 mins before Step 9. This will prevent the pastry from rising too much and will help in creating a nice and fluffy cavity.(Note that whatever you use at this stage i.e cheak peas, rice or beans you may store them in an airtight container for your next use. Donot use them for cooking)

Step 9 :Now stuff in the cases with the korma filling and cut out lids from puff pastry sheets as shown below and place it on top. Gently press the pastry lids on the stuffing and fold in the sides twisting slightly. (You do not have to use cookie cutters.. you can use ur knife to cut out in squares too).



Step 10:  Use butter milk mixture of egg wash and brush it op top of the lid. Using  a knife make little perforations for the steam to escape. Sprinkle some sesame seeds, dried parsley. You may use some black poppy seeds, I used kalajeera (black onion seeds). Now place in the oven  and bake for 15 -20 mins or until golden brown.

There you go! Your pie of the day is ready. Enjoy with your choice of salad. You may even store them for the next day in an air tight container once cold.

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