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How to make Curried chicken pies in jars

Yield = 6
Prep time: 0:35
Cook time: 1:10
Total time: 1:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 80g (1/3 cup) korma curry paste
  • 1kg chicken thigh fillets, trimmed, cut into 1.5cm pieces
  • 175g (3/4 cup) red lentils, rinsed
  • 250ml (1 cup) Massel chicken style liquid stock
  • 270ml can coconut milk
  • 6 sheets frozen shortcrust pastry, just thawed
  • 1 egg, lightly whisked
  • 2 teaspoons sesame seeds
  • Baby herbs, to serve (optional)

Method

  • Step 1 Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add curry paste, chicken, lentils, stock and coconut milk, and stir to combine. Bring to a simmer. Cook, stirring often, for 15-20 minutes or until the lentils are tender and mixture thickens. Transfer to a large, wide bowl. Set aside, stirring, for 40 minutes to cool slightly. Cover and place in the fridge to cool completely.
  • Step 2 Preheat the oven to 180C/160C fan forced. Place six 250ml (1 cup) ovenproof jars, spaced apart, on pastry. Cut discs from pastry 4cm wider than the base of each jar. Cut 4 V-shapes around each pastry disc to allow for overlapping. Ease each pastry disc into a jar, trimming excess pastry if it overlaps too much. Cut 6 wide pastry strips. Place 1 strip around the inside of each jar, overhanging the top by about 1cm. Press to join with pastry base. Fill gaps in pastry joins with small scraps of pastry, pressing to secure.
  • Step 3 Spoon chicken mixture into lined jars. Cut 6 discs from leftover pastry 1.5cm larger than the base of jars. Place on top of each jar. Press edges with a fork to seal.
  • Step 4 Brush pie tops with egg and sprinkle with sesame seeds. Bake for 40 minutes or until the pastry is golden. Serve with herbs, if using.