Flaky Butter Chicken Pies
MAKES 12 PREP & COOK 45 MINS
■ 1 onion, finely chopped
■ 1 clove garlic, crushed
■ 1 large, washed potato (220g), peeled, cut into 1cm pieces
■ 800g chicken thigh fillets, trimmed, chopped
■ 150g pouch butter chicken paste
■ ½ cup light thickened cooking cream
■ 1 cup frozen peas
■ 1 cup coarsely chopped fresh coriander
■ 12 sheets filo pastry
■ 100g butter, melted
■ Greek-style yoghurt, mango chutney, to serve
1 Heat an oiled, large non-stick frying pan over a medium-high heat. Add onion, garlic and potato. Cook, stirring, for about 5 mins, until light golden.
2 Add chicken. Cook, stirring, until changed in colour. Stir in paste. Bring to boil. Reduce heat. Cook, covered, for 15 mins, or until…
