Butter Chicken Pies
Individual golden pies filled with creamy butter chicken curry. Cooling the butter chicken filling completely before it goes into the pastry shells stops the residual heat melting the butter in the pastry and making it soggy before it even bakes.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Fusion
Ingredients
600gchicken thighs, diced and cooked in butter chicken sauce
2 cupsbutter chicken sauce (homemade or quality store-bought)
4 sheetsshortcrust pastry
2 sheetspuff pastry
1egg, beaten
Instructions
1
Cool butter chicken mixture completely.
2
Line 4 individual pie tins with shortcrust pastry.
3
Fill with butter chicken.
4
Top with puff pastry lids. Crimp and brush with egg.
5
Cut steam holes.
6
Bake at 200°C for 25 minutes until golden.
7
Rest 5 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
417
Protein
50g
Fat
16g
Carbs
14.6g
Fiber
0.5g
Sodium
249mg
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★★★★★
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