1 tablespoon vegetable oil
4 chicken thigh fillets, trimmed, cut into 3cm pieces
1 brown onion, halved, sliced
3 garlic cloves, crushed
3cm piece fresh ginger, finely grated
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
400g can diced tomatoes
400g butternut pumpkin, peeled, cut into 3cm pieces
300g white potatoes, peeled, cut into 2cm pieces
1/4 cup thickened cream
1/2 cup frozen peas
2 tablespoons roughly chopped fresh coriander leaves
2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Salad leaves, to serve
- Heat oil in a 5.5cm-deep, 23cm round (base) 28cm (top) flameproof baking dish over high heat. Add chicken. Cook, stirring, for 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Add onion. Cook, stirring, for 4 minutes or until well browned. Add garlic and ginger. Cook for 30 seconds. Add spices. Cook for 30 seconds or until fragrant.
- Add tomatoes and 1 cup water. Stir, scraping base of pan. Return chicken to pan with pumpkin and potato. Bring to the boil. Cover. Simmer for 20 minutes.
- Preheat oven to 220C/200C fan-forced. Uncover dish. Boil gently, stirring, for 10 minutes or until thickened. Stir in cream, peas, and coriander. Season.
- Cut each pastry sheet into 4 squares. Cut each square in half diagonally to make 16 triangles. Using picture as a guide, arrange triangles on a flat surface, overlapping, to form a circle. Cut a 2cm hole from centre (see note). Carefully place pastry on top of pie, folding excess pastry over edge of dish to seal. Brush top with egg. Bake for 25 minutes or until pastry is golden and puffed. Stand for 10 minutes. Serve with salad leaves.
It is important to cut a hole in the centre of the pastry, because it acts as a steam vent, and prevents the crust from becoming soggy.