Curry chicken & vegetable pie

Ingredients

1 tbs vegetable oil
800g chicken tenderloins, coarsely chopped
6 green shallots, ends trimmed, thinly sliced
1 red capsicum, halved, deseeded, finely chopped
125ml (1/2 cup) curry paste (see recipe right), thawed
40g (1/4 cup) plain flour
500ml (2 cups) chicken stock
1 x 400g can corn kernels, drained
150g (1 cup) frozen peas
1 egg, lightly whisked
11/2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed, cut into 6 pieces

 

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Method

1. Preheat oven to 220°C. Heat half the oil in a large saucepan over high heat. Add one-third of the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining oil and chicken reheating the pan between each batch.
2. Add the shallot and capsicum to the pan and cook, stirring, for 3 minutes or until just tender. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the flour and cook, stirring, for 1 minute or until well combined. Return the chicken to the pan with the stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Add the corn and peas and remove from heat. Season with salt and pepper.
3. Spoon the chicken mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes. Brush the edges with egg. Top each pie with a pastry square and lightly press the edges to seal. Brush the top of each pie with remaining egg. Place the dishes on a baking tray and bake in oven for 15-20 minutes or until the pastry is golden and puffed. Serve immediately.