Coronation Paneer and Chicken Puff Pastry Pie
with Roast Potatoes and Carrots
- Cereals containing gluten
- Wheat
- Milk
- Milk
- May contain traces of allergens
This Coronation Paneer and Chicken Puff Pastry Pie is inspired by the classic dish created for the coronation of Queen Elizabeth II, with a creamy curried sauce that's crowned with golden puff pastry. Served with a side of seasonal root veg.
Ingredients
½ unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
Carrot
240 grams
Diced British Chicken Breast
1 sachet(s)
Curry Powder Mix
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
226 grams
Paneer
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the potatoes have 30 mins roasting time remaining, add the carrots to the other half of the tray. Drizzle with oil, season with salt and pepper and roast on the middle shelf for the remaining time.
Cut the paneer into 2cm cubes.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the paneer and diced chicken to the pan and season with salt and pepper. Cook until browned all over, 6-8 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the paneer and chicken are browned, add the garlic and curry powder to the pan. Stir-fry for 1 min. Stir the creme fraiche, chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the chicken. Bring to the boil, then lower the heat so the sauce simmers gently.
Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Transfer your paneer and chicken filling to an appropriately sized ovenproof dish.
Cover with the pastry (see ingredients for amount), pressing it over the sides of the dish or just sitting it on top, then trimming off any excess pastry.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow it to stand for 2 mins.
Share the coronation paneer and chicken pie between your plates.
Serve with the potatoes and roasted carrots alongside.
