Chicken and Rice Curry Pies

Chicken and Rice Curry Pies
15 Mins
Prep time
60 Mins
Cooking time
Serves 6

What you need

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g skinless chicken thigh fillets, cut into 2cm cubes
  • 3 cups hot chicken stock
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1/3 cup flour
  • 1-2 tablespoons curry powder
  • 1/4 cup currants
  • 200g green beans, trimmed and cut in half
  • 4 cups cooked rice
  • 2 sheets puff pastry, each sheet cut into 4 squares or other shapes
  • oil spray

How to make it

  1. HEAT 1 tablespoon oil in a large non stick frying pan over medium-high. Cook onion and garlic for 2-3 minutes, until softened. Remove. Heat remaining oil in frying pan and cook chicken for 3-4 minutes, until browned.
  2. GRADUALLY whisk the stock into the PHILLY until smooth. Return onion mixture to the pan along with the flour and curry powder. Heat over medium heat, stirring, for 1-2 minutes until fragrant. Add PHILLY mixture, currants and beans and simmer for 8 minutes. Remove from heat. Add rice and stir to combine.
  3. SPOON mixture into 6 x 1 cup capacity ovenproof ceramic dishes. Top with a pastry square or pasty shapes. Spray pastry with oil spray and bake at 200°C for 25 minutes or until pastry is golden and pie is hot.