Tikka pie

Chicken Tikka Pie

A plant-based twist on a classic bite-sized snack, this Chicken Tikka Pie, starring What The Cluck chicken chunks from The Vegetarian Butcher, is the just the way to dig in and taste something revolutionary. 


  • 25 Minutes
  • 4 Servings
  • 1 pack The Vegetarian Butcher What the Cluck
  • 1 red pepper sliced
  • 1 red onion sliced
  • 1 clove garlic minced
  • 1 tablespoon tikka spice paste
  • 1/3 jar coconut milk
  • 2 tomatoes chopped
  • 10 grams coriander chopped
  • 320 grams ready to roll pastry
  • 1 tablespoon English mustard
  • 2 tablespoons soya milk
  • onion seeds


  1. Heat oil in a frying pan and over a low heat fry the onions and garlic for 10 minutes till soft.

  2. Add the Tikka masala paste and peppers, fry for a further 2 minutes tills the peppers begin to soften.

  3. Add the What the Cluck, tomato and coconut, bring to the simmer and reduce sauce by 1/3.

  4. Season with black pepper and stir through chopped coriander. Leave to chill.

  5. Roll and cut the pastry into 4 rectangles of 15x20cm. Add the filling to one half and fold over score the pastry. Brush with glaze and sprinkle with onion seeds.

  6. Cook for approximately 25 mins at 175c until crisp and gold and even, with a piping hot filling.

table full of small plate dishes