Curried chicken and parsnip pie

Curried chicken and parsnip pie
  • Serves icon Serves 6
  • Time icon Takes 1¾ hours to make, 35-40 minutes to bake, plus chilling

Try a chicken pie recipe with a difference. Made with mild spices, leeks and parsnips – it’s a hearty recipe that’s great for a family meal.

Nutrition: per serving

Calories
875kcals
Fat
50.3g (20.3g saturated)
Protein
47.3g
Carbohydrates
62.5g (6g sugars)
Salt
2.1g
Calories
875kcals
Fat
50.3g (20.3g saturated)
Protein
47.3g
Carbohydrates
62.5g (6g sugars)
Salt
2.1g

Ingredients

  • 1.5kg organic free-range chicken
  • 2 leeks, washed and sliced
  • 4 garlic cloves, 2 sliced and 2 crushed
  • 7.5cm piece ginger, 5cm sliced and 2.5cm grated
  • 2 bay leaves
  • ½ tsp salt
  • 1 tbsp sunflower oil
  • 225g parsnips, halved lengthways and sliced
  • 50g butter
  • 1 medium onion, finely chopped
  • 3 tbsp korma (mild) curry paste
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 40g plain flour
  • 300ml coconut milk
  • 150g green beans, topped, tailed and halved
  • Bunch of fresh coriander, chopped

For the pastry

  • 350g plain flour, plus extra to dust
  • ¾ tsp salt
  • 125g butter, chilled and cut into small pieces
  • 50g lard or vegetable shortening, chilled and cut into small pieces
  • 1 medium egg yolk, beaten

Method

  1. Make the pastry. Sift the flour and salt into a food processor, add the butter and lard or shortening and whizz for a few seconds until the mixture resembles fine breadcrumbs. Add 4-5 tablespoons cold water and whizz briefly until the mixture just starts to come together. Tip onto a surface lightly dusted with flour and knead briefly until smooth. Wrap in cling film and chill until needed.
  2. Put the chicken in a deep saucepan with the leeks, sliced garlic, sliced ginger, bay leaves and salt. Cover with 2.25 litres water. Bring to the boil, cover, and simmer for 45 minutes. Lift the chicken onto a plate and cool.
  3. Meanwhile, strain the stock into a bowl and return to the pan, discarding the vegetables. Boil rapidly until reduced to 600ml; this takes about 30 minutes. Set aside.
  4. Heat the oil in a large saucepan, add the parsnips and fry until lightly golden. Lift onto a plate with a slotted spoon. Add the butter to the pan and, when melted, add the onion and cook gently for 7-8 minutes until soft but not browned. Add the crushed garlic and grated ginger and cook for 1 minute. Add the curry paste, cumin and cayenne pepper and fry for a further 2 minutes.
  5. Stir in the flour and cook for a few seconds, then remove from the heat and gradually stir in the stock and coconut milk. Return to the heat and bring to the boil, stirring. Add the parsnips and simmer for 5 minutes.
  6. Meanwhile, cook the beans in boiling salted water for 5 minutes. Drain and refresh.
  7. Remove the chicken’s skin and bones and break the meat into small chunky pieces. Stir into the sauce with the beans and coriander, and season. Spoon into a 6cm-deep x 1.75-litre pie dish and push a pie funnel or piping nozzle into the centre of the mixture. Cover and chill for 1 hour.
  8. Preheat the oven to 200°C/fan180°C/gas 6. Unwrap the pastry and roll out on a lightly floured surface until it is 2.5cm larger than the top of the dish. Cut off a thin strip from the edge, brush with a little water and press it onto the rim of the dish. Brush with more water. Cut a small cross in the centre of the pastry and lay over the dish so the pie funnel or nozzle pokes through. Press the edges to seal, trim away any overhanging pastry and crimp the edges. Make leaves from the pastry trimmings to decorate, if you wish.
  9. Brush the top of the pie with the egg yolk mixed with a little water and bake for 35-40 minutes, until the pastry is crisp and golden and the filling is bubbling hot.

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September 2019