3 great ways with PIE MAKER SNACKS

TASTY BITES FROM THIS NIFTY APPLIANCE TO ENJOY ANY TIME OF DAY

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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 nonstick 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 potato is just tender.

3 Stir in cream. Simmer, uncovered, for a further 5 mins, or until thick. Remove from heat. Stir in peas and coriander. Season with salt and pepper. Transfer to a large heatproof bowl. Cool 20 mins.

4 Lightly brush 1 pastry sheet with butter. Fold in half lengthways, brush again with butter, then fold into four to form a small square. Repeat with another 5 pastry sheets to make six pastry squares.