1 tablespoon corn flour, mixed with 1 tablespoon hot water
1 ½ cups flat leaf parsley, roughly chopped
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Method
Preheat oven to 220°C.
Place chicken, 1 tablespoon oil, garlic, turmeric, cumin and coriander in a bowl. Mix to coat chicken. Set aside.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat and cook onion until soft. Add chicken and stir for 5 minutes or until chicken is brown.
Add carrots, chilli, dates and stock. Bring mixture to the boil and add cornflour mix.
Reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Remove from heat, set aside to cool.
To assemble the pie, stack 2 sheets of puff pastry on top of a lined baking tray.
Spoon pie filling on to the centre of the pastry. Brush edges of pastry with beaten egg. Place remaining 2 sheets on top of each other; roll out slightly with a rolling pin. Place pastry on top of the pie filling pressing down edges with a fork to join. Trim edges to make a 26cm round. Using a sharp knife score the top of the pastry. Brush with egg. Bake for 20 minutes or until pastry is golden.
Serve with salad.
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