If you ever fancied yourself as a bit of a piemaker then get your thinking cap on as Higgidy are on the search for their next pie, in their Higgidy Recipe Hunt.
I was sent a few goodies to help me create my own recipe to enter into the hunt, including my very own personalised rolling pin!
Since attending an Indian cookery course last week I've been a little addicted to making chicken korma, so I decided to make a chicken korma pie.
You can find the chicken korma recipe here (I used chicken breast) and my recipe for cream cheese pastry here, which I added a little turmeric to, to give it a great yellow colour. Instead of a pastry base I added approx 200g of cooked basmati rice to help soak up some of the excess sauce. Despite the shrunken pastry the pie was so good, and all the family loved it, and it tasted so much better than it looks. The pastry was lovely and light and crispy, and the offcuts were baked with a sprinkling of cumin seeds and salt and eaten with cheese & chutney!
It was a complete meal in a pie, however we enjoyed it accompanied by Naan breads, poppadoms and chutney.
