Curried Chicken and Vegetable Pie
|Cooked chicken||8 Ounce (225 Gram)|
|Cooked mixed vegetables||8 Ounce (225 Gram)|
|Canned homepride curry cook in sauce||13 1⁄4 Ounce (376 Gram)|
|Frozen puff pastry||7 1⁄2 Ounce, thawed (212 Gram)|
|Egg/Milk to glaze||1 , beaten|
Preheat oven to 220°C/425°F/Gas Mark 7.
Cut the chicken into small pieces.
Place chicken, vegetables and Curry Cook-in-Sauce in a 1 litre/2 pint pie dish.
Roll out the pastry on a lightly floured surface to 5 cm/2 inches larger than the pie dish.
Cut a strip of pastry 2.5 cm/1 inch wide and place on the rim of the dish.
Brush with water.
Place the remaining pastry on top.
Press the edges together, knock up and flute.
Decorate with pastry trimmings.
Brush the pastry with beaten egg or milk glaze.
Bake for 30 minutes, until the pastry is crisp and golden brown.