Curried chicken pies

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 1 hr 5 mins

Hands-on time: 35 mins

Ingredients

More weights & measures

spray oil, to grease

500g skinless chicken breast fillets, cut in 2cm pieces

250g butternut squash, peeled, cut in 2cm pieces

1 ½ tablespoons red curry paste

165ml can reduced-fat coconut cream

1 tablespoon cornflourcornstarchX

1 lime, 1 tablespoon juice

100g green beans, cut in 2cm lengths

1 courgettezucchiniX, cut in 2cm pieces

2 tablespoons chopped fresh coriandercilantroX

4 sheets filo pastry, roughly torn

Instructions

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1 Preheat oven to 160°C. Spray a large frying pan with oil. Place over a high heat. Add chicken. Cook for 5 minutes, stirring, until browned. Add squash and curry paste. Cook for 1 minute, stirring, until fragrant.

2 Add coconut cream and 1/3 cup cold water. Bring to the boil then simmer for 12 minutes until squash is tender. Stir in cornflour and lime juice. Bring to the boil then remove from heat. Stir in beans, courgette and coriander. Set aside to cool.

3 Grease 4 individual pie dishes. Divide mixture among dishes. Top pies with 1 sheet scrunched filo. Bake for 30-35 minutes until golden.

Serving suggestion

Green salad

Nutrition Info (per serve)

Calories 294cal

Kilojoules 1230kJ

Protein 32g

Total fat 11g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 2g

Sodium 240mg

Calcium 5mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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