Chicken balti pie with brown mustard seeds

The magic that happens when traditional flavours are embraced in new formats. This pie not only brings warmth and comfort but also introduces an exotic twist to your culinary repertoire. Enjoy this delightful fusion dish that promises to satisfy your taste buds. Perfect for a family dinner
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

For the Chicken Balti Filling:

  • 500g chicken breast, diced
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder (adjust to taste)
  • 1 can (400g) chopped tomatoes
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander, chopped (for garnish)

For the Pie:

  • 1 sheet of puff pastry (ready-rolled)
  • 1 egg, beaten (for egg wash)
  • Optional: Serve with a side of steamed vegetables or a simple green salad to add freshness and balance to the meal.

Preparation:

  1. Preheat the oven to 200°C (390°F).

Making the Filling:

  1. Brown the Chicken: In a large pan, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and set aside.
  2. Cook the Aromatics: In the same pan, add the onions and cook until soft. Then add the garlic, ginger, and brown mustard seeds, cooking until the seeds start to pop.
  3. Add the Spices: Stir in the ground cumin, coriander, turmeric, and chili powder, cooking for a minute until fragrant.
  4. Combine: Return the chicken to the pan, add the chopped tomatoes, and season with salt. Simmer for about 15 minutes until the chicken is cooked through and the sauce has thickened. Stir in the garam masala.
  5. Cool: Allow the filling to cool slightly before assembling the pie. This prevents the pastry from becoming soggy.

Assembling the Pie:

  1. Prepare the Pastry: Unroll the puff pastry. Cut a piece large enough to cover your pie dish with some overhang.
  2. Fill the Pie: Spoon the chicken balti filling into a pie dish. Place the pastry over the top, pressing down the edges to seal. Trim any excess pastry.
  3. Finish: Brush the top of the pie with the beaten egg for a golden finish.
  4. Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Serving:

  1. Rest: Let the pie sit for a few minutes before serving.
  2. Garnish and Serve: Garnish with fresh coriander. Serve hot with your choice of side.
Per serving
  • Calories: Approximately 650 kcal
  • Protein: 35g
  • Carbohydrates: 50g
  • Fat: 35g
  • Fiber: 3g
  • Sodium: 600mg

In this recipe:

This chicken balti pie recipe shows the magic that happens when traditional flavours are embraced in new formats. The pie not only brings warmth and comfort but also introduces an exotic twist to your culinary repertoire. Enjoy this delightful fusion dish that promises to satisfy your taste buds. Perfect for a family dinner

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