IT’S BOLOGNESE, BUT NOT AS YOU KNOW IT… USE THE CLASSIC PASTA SAUCE IN THIS CROWD-PLEASING POT PIE TOPPED WITH PUFF PASTRY
AROMATIC SLOW-COOKED LAMB IS THE LUXE FILLING FOR THIS PIE, HIDDEN BENEATH FOLDS OF CRISPY FILO AND BALANCED BY A FRESH HERB SALAD AND TANGY SALSA
BUTTER CHICKEN PIE
SERVES 4-6
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4cm piece (20g) ginger, finely grated
1kg chicken thigh fillets, cut into thirds
¼ cup (70g) mild tandoori paste
2 tbs tomato paste
1 tsp ground turmeric
½ cup (105g) dried red lentils
400g can chopped tomatoes
1 cup (250ml) coconut milk
200g frozen baby spinach
75g unsalted butter, melted and cooled
9 sheets fresh filo pastry
Coriander leaves and thick natural yoghurt, to serve
Heat oil in a large flameproof casserole dish over medium heat. Add onion, garlic and ginger and cook, stirring, for 6-8 minutes until golden and softened. Season chicken and add to pan. Cook, stirring regularly, for 6-8 minutes until golden. Add 2 tbs tandoori paste, tomato paste, turmeric and lentils, and cook for a further 1 minute, then add the chopped tomatoes, coconut milk and 200ml water. Reduce heat to medium-low and simmer for 12 minutes or until thick and reduced and lentils are tender. Season to taste. Stir through the frozen spinach.
Preheat oven to 180°C. Combine butter and remaining 1 tbs tandoori paste in a small bowl. Brush each pastry sheet with the butter mixture and scrunch into a loose ball. Place pastry balls over pie filling and bake for 20 minutes or until pastry is crisp. Scatter with coriander leaves and drizzle with yoghurt to serve.
ROAST CHICKEN & VEGETABLE PIE
SERVES 6
1.25kg chicken thigh fillets, skin on, halved1 tbs extra virgin olive oil50g unsalted butter, chopped2 tbs Dijon mustard1 bunch sage, leaves picked, chopped2 tsp fennel seeds4 eschalots, thinly sliced on a mandoline2 parsnips, thinly sliced into rounds on a mandoline2 carrots, thinly sliced into rounds on a mandoline⅓ cup (50g) plain flour2 sheets frozen butter puff pastry, thawed1 egg, lightly beaten with 2 tsp cold water, for eggwash1 tbs black sesame seeds
