Creamy Butter Chicken Filo Pie
with Roasted Veggies
We’re taking the crowd favourite creamy, mild Indian-style spiced butter chicken and wrapping it in golden filo pastry. What does this get us? One delicious pie that’s for sure! With the added flavour of roasted veggies tossed in, you’re really in for a good time.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Potato
1
Carrot
½
Onion
1 packet
Chicken Thigh
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
2 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
cream
(Contains Milk; )
1 packet
filo pastry
(Contains Gluten; )
Not included in your delivery
olive oil
20 g
butter (for the sauce)
(Contains Milk; )
20 g
butter (for the pastry)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop onion (see ingredients). • Cut chicken thigh into 2cm chunks.
• Meanwhile, finely chop onion. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and set aside.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium heat with butter (for the sauce). Cook onion until tender, 3-5 minutes. • Add mild North Indian spice blend and tomato paste and cook until fragrant, 1-2 minutes.
• Add mild curry paste, the brown sugar, cream and a splash of water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then add roasted veggies and return chicken to the pan. Stir to combine and season to taste.
• Reduce oven heat to 220°C/200°C fan-forced. In a small heatproof bowl, add butter (for the pastry) and microwave in 10 second bursts until melted. • Transfer chicken filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
Little cooks: Join in the fun and help to scrunch the filo pastry.
• Divide butter chicken filo pie with roasted veggies between plates. Enjoy!