Now, I don’t mean to brag but people have proposed to me after eating these mini pies.
- 4 pieces of free range breast chicken
- Glug of olive oil
- 1 onion
- Around 10 mushrooms
- 1 punnet of cherry tomatoes
- Curry powder
- Half a jar of Kasundi relish
- Short crust OR puff pastry
- Brown off your onions in a large pot with some olive oil. Cut your chicken into the smallest pieces that your patience will allow. Throw all of the chicken into the pot and continue cooking. Stir regularly to avoid the chicken sticking to the pot.
- Once the chicken is cooked add your whole cherry tomatoes. Keep cooking. Stir in half a jar of Kasundi. It might be worth adding in about 1/4 cup of water to keep it from drying out.
- Stir in 2 tablespoons of curry powder. You want very high flavor and rich yellow color. Add in a cup of water. You can now add your finely cut mushrooms.
- The aim is to cook the chicken so much that it starts falling apart. Keep it on the heat for a good hour and keep adding water as necessary. If the mix isn’t thick enough, add in some corn flour.
- Place a whole square of pastry into a large pie dish and trim the edges. I recommend cooking the base pastry in the oven for a few minutes to brown it a little. If you don’t do this, the base can be a bit soggy. Pour all of your chicken curry into the pie dish. I recommend sprinkling some shredded cheese on top and maybe some chili flakes if it’s not hot enough for you.
- Bake for around 30 minutes on 200° until the pastry is nice and brown.
- Serve with any kind of tomato sauce and you can’t go wrong! I strongly recommend enjoying these delicious creations with Mrs Mallis’ Tomato Sauce
- The chicken can also be served up with a bit of rice if you have any curry that won’t fit in the pie.
- As a variation, you can use little cupcake trays to make mini snack-sized pies if you’re entertaining