Chicken Samoosa Pie
Ingredients
- 1 cooked rotisserie chicken
- 1 packet (400g) PnP butternut and sweet potato chunks
- 1 bunch kale, chopped and blanched
- 1 packet (400g) PnP butter chicken cook-in-sauce
- 10-15 samoosa pastry sheets
- ¼ cup (60ml) melted butter
- 1 tsp (5ml) each cumin seeds and mustard seeds
- Salt and milled pepper
- Chutney, plain yoghurt and fresh coriander, for serving
Method
- Preheat oven to 180˚C.
- Remove meat from chicken bones and shred with a fork.
- Place chicken and vegetables in an ovenproof casserole dish, then pour over sauce.
- Brush pastry sheets with butter.
- Arrange on top of chicken and vegetables, then sprinkle with seeds. Season.
- Bake for 35 minutes or until pastry is golden and chicken and vegetables are tender.
- Serve with a dollop of chutney and yoghurt, garnished with coriander.
