Chinese Chicken Curry Pie & Dirty Fries
Inspired by @bakingmecrazy_byl, this Chinese Chicken Curry Pie combines flaky puff pastry with a rich, comforting Chinese chicken curry filling. Served with dirty fries, it's the ultimate fakeaway recipe for a cosy night in.
Have a go!
1hr 15 mins
Ingredients
Chinese Curry Pie
- 1 pack ready rolled puff pastry
- 200-250g chicken breast or 1 large chicken breast diced
- 1 onion
- Frozen peas
- Box Mayflower Curry Sauce
Chinese Dirty Fries
- 2 mixed peppers sliced
- 1 onion sliced
- 1 chilli sliced
- 1 garlic clove crushed or chopped finely
- Frozen chips
Starring...
Curry Sauce Mix Original
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Method
- Preheat oven to 180 degrees.
- Make chicken curry following directions on back of Mayflower Curry Sauce Box. Leave to cool completely.
- Cut ready rolled pastry sheet in half.
- Line pie dish with one half of the puff pastry saving the other half for the lid.
- Press gently into the corners of the dish and prick bottom with a fork.
- Line with baking paper and blind bake in the oven for 10 mins.
- Remove baking paper and return pastry to oven for a further 5 mins.
- After 5 mins remove from oven and let cool.
- Fill pie case to the rim with the cooled chicken curry and add remaining half of the puff pastry as the lid. Crimp edges tight and trim as necessary.
- Brush lid with beaten egg and place in oven for 25 mins.
- When pie is cooking in the oven, add your chips to the air fryer for 20-25 mins at 180 degrees.
- Now fry your onions, peppers, chilli and garlic until soft.
- When chips have a few minutes left in the air fryer, toss through the onions and pepper mixture.
- Remove pie from oven and serve with dirty fries. Enjoy!
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