Curried Chicken Filo Scrunch Pie
with Honey Roasted Cumin Carrots
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3.5 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
3 unit(s)
Carrot
1 sachet(s)
White Cumin Seeds
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
30 grams
Tomato Puree
2 sachet(s)
Tandoori Masala Mix
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
150 milliliter(s)
Water
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the cumin seeds, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender, 25-30 mins. Turn halfway through.
In the meantime, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chicken and onion to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Stir in the tomato puree, garlic and tandoori masala spice mix and fry for 1 min more.
Stir through the creme fraiche, chicken stock paste and water (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened slighlty, 3-5 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through half the honey (see pantry for amount). Taste and season with salt and pepper if needed.
Transfer your pie filling to an appropriately sized dish.
Halve the filo pastry sheets (see ingredients for amount) to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry..
Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
When there is 5 mins left of carrot cooking time left, remove the carrot tray from the oven and drizzle over the remaining honey (see pantry for amount).
Cut your pie into portions and transfer to your serving plates.
Serve your honey cumin carrots alongside.
Enjoy!
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