Chicken tikka pie
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Sam Folan
Chicken tikka pie
Recipe by Anna Glover
Almost a cheat’s pie, it’s so easy to do! The perfect Friday-night treat
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
611Kcal
Fat
35gr
Saturates
13gr
Carbs
46gr
Sugars
11gr
Fibre
7gr
Protein
23gr
Salt
1.5gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 large or 2 small red peppers, sliced
- 1 large red onion, sliced
- 1 x 250g pack tikka chicken breast chunks
- 1 x 500g jar tikka masala sauce
- ½ x 30g pack coriander, chopped
- 1 x 320g sheet ready-rolled shortcrust pastry
- 1 egg yolk
Step by step
- Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Heat the oil in a frying pan over a medium heat and fry the pepper and onion for 10 minutes until tender. Mix together the chicken, tikka masala sauce, peppers, onion and coriander in a bowl. Season with a little salt and pepper. Transfer to individual pie dishes, or a medium-sized ovenproof dish (about 25cm x 7cm deep).
- Wet the rim of the pie dish with water and lay the pastry over the top. Trim the edges, crimp the sides, then make a small steam hole and brush with a beaten egg mixed with a splash of water and pinch of salt.
- Cook for 35-40 minutes (it will take a little less time in individual portions) until golden and crisp, and the filling is piping hot.
