Cauliflower and chicken pie
Bring a winter classic to the next level with this Indian inspired recipe. Packed with a spiced chicken filling and topped with a creamy, golden cauliflower mash, these pies tick all the boxes.
- 3 sheets frozen shortcrust pastry, just thawed
- 2 x 350g pkts Coles Indian Inspired Chicken Tikka Masala
- 1 zucchini, finely chopped
- 2 x 350g pkts Coles Cauliflower Mash
- Coles Australian 4 Leaf Salad, to serve
Preheat oven to 200°C. Spray six 3/4 cup (185ml) pie tins with olive oil spray.
Place the pastry on a clean work surface. Use a 13cm round pastry cutter to cut 6 discs from the pastry. Line pie tins with pastry. Line the pastry cases with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 5 mins or until the pastry is light golden.
Meanwhile, combine the chicken and zucchini in a small saucepan. Stir over medium heat until heated through.
Preheat grill to high. Spoon the chicken mixture into pastry cases. Heat the cauliflower mash following packet directions. Use a fork to mash the cauliflower mash. Spoon over the chicken mixture in the tins. Cook under the grill for 4 mins or until tops are golden.
Serve pies with salad leaves.