RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 500g Coles BBQ chicken meat, roughly shredded
• ½ cup Massel Salt-Reduced Liquid Chicken Stock
• 2 teaspoons KEEN’s curry powder
• 1 tablespoon Cobram Estate Classic Extra Virgin Olive Oil
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 300gm button mushrooms, sliced
• 2 tablespoons plain flour
• ½ cup coconut cream
• 1 x 445g sheet of sour cream savoury shortcrust pastry, defrosted
• 1 egg, beaten for glazing
• Salad:
• 1 bunch flat leaf parsley, leaves picked
• 2 Lebanese cucumbers, sliced
• ½ bunch dill, chopped
• 1 lemon to serve

METHOD :

• Preheat the oven 200 degrees C fan-forced.
• Heat the oil in a large non-stick frying pan over a medium heat. Add in the onion and cook for 2 minutes. Add in the garlic, mushrooms and a pinch of sea salt and cook for 3-4 minutes, or until mushrooms have softened. Sprinkle in the curry powder and cook for 1 minutes or until fragrant. Spoon in the flour and cook, stirring for 2-3 minutes to cook out the flour. Pour in the stock and coconut cream and stir until smooth. Gently simmer for 3-4 minutes, or until the sauce is thick and rich. Remove from the heat and stir in the chicken. Place the mixture into the fridge to cool completely.
• Line a large oven tray with baking paper and lay the sheet of pastry over the tray.
• Spoon the chicken curry mixture onto the pastry, leaving a 4cm border. Fold the pastry over to create a crust and brush with beaten egg.
• Bake in the oven for 25-35 minutes, or until the pastry is golden and cooked through. Cool for 5 minutes before slicing.
• Mix the parsley, cucumber, dill with some olive oil and a pinch of sea salt.
• Serve the pie with salad and lemon wedges .