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.
Serving size: Complete recipe
Calories 2160 Calories from Fat 1115
% Daily Value*
Total Fat 124 g190.6%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol 388.4 mg129.5%
Sodium 985.1 mg41%
Total Carbohydrates 169 g56.2%
Dietary Fiber 11.4 g45.7%
Sugars 35 g
Protein 86 g171.9%
Vitamin A 52.8% Vitamin C 22%
Calcium 13.2% Iron 61.2%
*Based on a 2000 Calorie diet