Braided Tandoori Chicken Pie



300g  chicken breast, chopped into 1cm cubes
3 tbsp Supreme Tandoori Masala
1 tbsp oil
½ tsp Supreme Garlic and Ginger Paste
Salt to taste
½ cup red and green peppers, finely chopped
1 medium red onion, finely chopped
1 small tin sweetcorn
2 tbsp ketchup
2 tbsp mayonnaise 
1 sheet ready rolled puff pastry
1 egg, whisked
Supreme Black Sesame Seeds
Supreme White Sesame Seeds</span
Garnish: (optional)
Coriander leaves
Lemon wedges


In a bowl, mix together oil, tandoori masala, garlic ginger paste and chicken. Marinate for 4 hours or overnight in the refrigerator. Heat a large frying pan, add marinated chicken and cook until all moisture has evaporated. Add chopped peppers, chopped red onions and sweetcorn, mix well and cook until onions and peppers have softened. Check for seasoning then remove from heat. Stir in ketchup and mayonnaise, then allow the filling to cool completely. Preheat the oven at 180°c. Unroll the pastry and transfer to the lined baking sheet. Place the chicken filling on top of the pastry and form into a long rectangle shape. Next take a knife and cut 1.5 cm strips up each side at a 45º angle.
Fold one end flap of the pastry over the end of the mixture and then draw up alternate strips of pastry to form a braid. Once you get close to the end, fold up the end flap of pastry and then finish the plait with the end tucked in. Brush with whisked egg and top with black and white sesame Seeds. Bake in the oven for 40-45 minutes or until golden and cooked. Garnish with coriander leaves and lemon wedges.

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