Chicken 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


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

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

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

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

  • 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.

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

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