Ingredients
4 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Tzatziki and mango chutney, to serve
FILLING
1½ tablespoons olive oil
1kg chicken thigh fillets, trimmed, cut into 2cm pieces
2 onions, finely chopped
3 cloves garlic, crushed
¼ cup butter chicken curry paste
2 tablespoons tomato paste
2 tablespoons mango chutney
1 large chicken stock cube, crumbled
1/3 cup Greek yoghurt
½ cup finely chopped fresh coriander
Method
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Grease a 19cm x 30cm lamington pan.
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To make filling, heat oil in a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 6 minutes, or until golden brown. Remove.
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Add onions and garlic to pan. Cook, stirring over a medium heat until soft. Stir in pastes. Return chicken with chutney, stock cube and ¾ cup water. Bring to boil. Gently boil for about 5 minutes, or until chicken is cooked through and sauce is thickened.
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Transfer to a bowl. Refrigerate for 30 minutes, or until cool. Stir in yoghurt and coriander.
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To assemble pie, join two pastry sheets together with edges overlapping by 2cm. Cut another sheet in half, joining the short ends together with edges overlapping by 2cm.
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Join the small rectangle to one long side of the large rectangle, overlapping by 2cm. Use a rolling pin to gently seal joins. Line base and sides of pan with pastry, allowing excess to overhang edges.
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Spoon filling into pastry case. Place remaining pastry sheet on top. Fold over excess pastry. Brush with egg. Cut a small cross in the centre of the pie.
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Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, covering loosely with foil if over-browning, or until pastry is golden brown. Remove. Stand in pan for 20 minutes.
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Serve warm pie with tzatziki and chutney.
