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.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
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
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Method
Step 1
Preheat oven to 200°C. Spray six 3/4 cup (185ml) pie tins with olive oil spray.
Step 2
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.
Step 3
Meanwhile, combine the chicken and zucchini in a small saucepan. Stir over medium heat until heated through.
Step 4
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.
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
Description
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.
Method
Step 1
Preheat oven to 200°C. Spray six 3/4 cup (185ml) pie tins with olive oil spray.
Step 2
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.
Step 3
Meanwhile, combine the chicken and zucchini in a small saucepan. Stir over medium heat until heated through.
Step 4
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.
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