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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
Ingredients
- 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
Preparation
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Heat oil in a frying pan and over a low heat fry the onions and garlic for 10 minutes till soft.
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Add the Tikka masala paste and peppers, fry for a further 2 minutes tills the peppers begin to soften.
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Add the What the Cluck, tomato and coconut, bring to the simmer and reduce sauce by 1/3.
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Season with black pepper and stir through chopped coriander. Leave to chill.
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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.
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Cook for approximately 25 mins at 175c until crisp and gold and even, with a piping hot filling.
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A few of the classic home comforts, reimagined. after all that’s what great cooking is all about, right? Putting your own spin on traditional favourites like a hearty spaghetti Bolognese. With our succulent vegetarian meat range, you’ll be willingly biting off more than you can chew. Go on, give these beauties a bash.
