Comfort food CLASSICS

Cosy up with an old favourite

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Spicy chicken pot pies

Fragrant curry paste adds bags of flavour to these tasty pies.

SERVES 4
PREP 20 mins COOK 20 mins

*320g pack ready-rolled puff pastry
* 3tbsp sunflower oil
* 1 onion, thinly sliced
* 2-3tbsp Thai green curry paste
* 650g skinless chicken thighs, diced
* 2tbsp Thai fish sauce
* 2tbsp caster sugar
* 2tsp cornflour
* 50g button mushrooms, halved
* 250ml coconut cream
* 150g frozen peas, thawed
* 2tbsp chopped fresh coriander
* 1 medium free-range egg, beaten
* Lime wedges, to serve

YOU WILL NEED
* 4 x 250ml pie dishes/ramekins (with rims)

1. Cut the pastry into 4 equal rectangles. Using a pie dish as a template, cut from each a circle/oval shape a little larger than the top of the dish. Put them on to a baking sheet, cover with a clean tea towel and chill.

2. Heat the oil in a frying pan, add the onion and fry gently for 5 mins until soft. Add the curry paste, stirring for 1-2 mins, then stir in the chicken and cook for a few minutes until evenly coated.

3. Add the fish sauce and sugar. Bring to the boil, cover and simmer for 10 mins. Mix the cornflour with 1tbsp water and add, followed by the mushrooms, coconut cream, peas and coriander. Bring to the boil, stirring, and cook for 2 mins until thickened. Cool for 20 mins.

4. Heat the oven to 190C Fan/Gas 6½. Divide chicken mixture between pie dishes. Brush the rim with beaten egg and carefully press on the pastry. Flute around the rim, and pierce the centres with a knife.

5. Brush with beaten egg. Bake for 20 mins until the pastry is risen and golden. Serve with lime wedges.

Posh mushrooms on toast

Jazz up this quick and easy staple for a smart supper.

SERVES 2