The MacPherson Diaries

Butter Chicken Pies

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Lets chat work lunches. I work from home, but I make Hamish’s lunches for him to take to work. These Butter Chicken Pies are perfect for work lunches, with both a vegetable & protein element to fuel him for the day, they’re a lovely warming option when the days are a little colder!

I pack these full of kumara & pumpkin, which are in season and in store now at Countdown. They’ve got a range of products to help you create yummy warming winter meals like these pies. When prepping meals for the week, I love ordering online from Countdown – I can do it from the warmth of home and then swing in and pick up my groceries when grabbing the kids from school/daycare. Easy!

I roast the vegetables first, then make the curry sauce with onions, garlic, coconut cream, curry paste, a little sugar and salt, then add the chicken, and the roast vegetables.

Then line use your pie maker, or muffin tins, with pastry, fill with butter chicken filling, and place on a pastry lid and cook until golden.

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Butter Chicken Pies

Ingredients

  • 2 cups peeled & diced Kumara 1cm dice
  • 2 cups peeled & diced pumpkin 1cm dice
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 400 grams chicken thigh cut into 1 cm slices
  • 1 can coconut cream
  • 2 teaspoons sugar I used white sugar but you can use brown sugar or honey
  • 1 teaspoon minced garlic
  • 1 onion finely diced
  • 3 tablespoons butter chicken curry paste
  • 6 sheets of flaky puff pastry defrosted
  • 1 can coconut cream

Instructions

  1. Preheat oven to 180 degrees fan bake
  2. Place kumara & pumpkin on a baking tray and season with ½ teaspoon of salt and 1 teaspoon of olive oil. Mix well and roast in the oven until cooked. Around 25 mins
  3. Once vegetables are cooked, start on the curry.
  4. In a medium sized pan over a medium heat, add 1 teaspoon of olive oil. Once oil has come to temperature, add the onions and sauté gently for 3 minutes, stirring occasionally.
  5. Add the garlic and cook for 1 minute, now push the make a little space in the pan by pushing the onions & garlic over to the side, and place the curry paste in the pan. We are going to cook the curry paste off in the pan for 1 minute, stirring so it doesn’t stick. This brings out the best flavours in the spices.
  6. Add the coconut cream and bring to a simmer, stirring occasionally. Add 1 teaspoon of sugar and 1/2 teaspoon salt. Taste and adjust seasoning if needed.
  7. Once happy with the flavour, add the chicken and roasted vegetables.
  8. Cook until chicken is cooked through, around 6-8 minutes.
  9. When you are ready to assemble your pies, turn on the pie maker and cut your pastry to fit the moulds as per your machine. I grease my pie moulds very lightly with oil.
  10. Place one round of pastry on each of the pie moulds, then top with filling, I like them to be generous, around 2- 3 heaped tablespoons. Then top with the pie lid.
  11. Cook until golden.
  12. If I am putting them in lunchboxes I usually wait for them to cool first, or wrap in foil so they don’t sweat.

Recipe Notes

If you don’t have a pie maker you could make these in muffin tins or make hand held pies
You can use cream instead of coconut cream for authentic butter chicken flavour but I love me some coconut.