4 Individual Chicken Tikka Pies – Shortcrust Pastry

Step 1: Prepare the Shortcrust Pastry

Add 500g (18oz) plain or all-purpose flour and 8g (1tsp) salt to a food processor. Add 125g (4.4oz) cold butter and 125g (4.4oz) cold lard. Pulse the machine for about 40-45 seconds until you have a fine breadcrumb or sandy consistency. Set the machine to run and slowly trickle in 90mls (6tbls) cold water until the pastry comes together and starts rolling around the bowl. Carefully remove the pastry from the machine, watching out for the blades. Divide the pastry into 4 equal pieces, flatten them slightly, wrap them in cling film, and refrigerate for at least 30 minutes.

Step 2: Prepare Chicken and Onions

Dice 400g (14oz) chicken breast meat into small pieces. Dice 1 medium size ordinary white onion into small pieces.

Step 3: Cook the Chicken Tikka Filling

In a medium-sized saucepan, heat 2 tablespoons of olive oil. Once hot, add the diced onions and fry until soft, which takes about 4-5 minutes. Add the diced chicken to the pan and stir-fry for a couple of minutes until it firms up and starts to turn white. Add your tikka spice mix (1tsp Garam Masala, 1tsp Turmeric, 1tsp Ground Coriander, 1tsp Garlic granules/powder, 1tsp Ground Cumin, 1/2tsp Hot chilli powder, 1/2tsp Salt) and thoroughly mix them in. Continue cooking and stirring for a few minutes until the chicken and onions are completely coated in the spices. Add 250mls chicken stock and bring to a simmer. Add 100mls double/heavy cream and bring back to a simmer. Add the thickening agent (2 heaped tsp cornflour/starch mixed with 20mls cold water) and stir until it thickens immediately. Add 15g chopped fresh coriander (optional) and mix in. Taste for seasoning. Cover the pan with a lid and allow the filling to cool completely. It's best to make this the day before and refrigerate overnight.

Step 4: Roll Out Pastry Bases and Lids

Take one piece of chilled pastry from the fridge. If it's been in the fridge for more than 30 minutes, manipulate it a little to make it more pliable. Dust your bench with a little flour, then dust the top of the pastry. Using an adjustable stainless steel rolling pin with a 3mm (1/8 inch) pastry spacer, roll out the pastry until the guides hit the bench. Use a 17cm (7 inch) pastry cutter to cut out the base for the pie. Gather the pastry scraps, roll them out again, and use a 14cm (6 inch) pastry cutter to cut out the lid. Repeat this process for the remaining 3 pieces of pastry, yielding 4 bases and 4 lids.

Step 5: Assemble the Pies

Preheat your oven to 160°C (≈320°F) (approximately 320°F) (320°F (≈160°C) (approximately 160°C)) / Gas mark 3. Grease your 12.5cm (5 inch) individual non-stick pie tins with a little butter. Place a pastry base into a greased pie tin. Gently work the pastry down into the tin, ensuring it's right into the corners where the side meets the base. Flatten any excess pastry onto the lip of the tin. Grab a fork and prick a few holes into the base (docking) to prevent bubbling. Spoon the cooled chicken tikka filling into the pastry base, ensuring it's level or just below the top of the case. Give the tin a few taps on the bench to fill in any air pockets. Crack 1 large egg into a container, add a dash of milk, and whisk vigorously until it runs off the whisk as a loose liquid (egg wash). Brush egg wash all around the lip of the pastry base, being careful not to get any between the pastry and the tin. Brush a little egg wash around the edge of the pastry lid. Line up the lid and gently press it down all around the lip of the tin. Using your fingers and thumb, crimp all around the edge of the pie. Using a butter knife, cut two vent holes in the center of the pie lid. Brush egg wash all over the lid of the pie, being careful not to get any between the pastry and the tin.

Step 6: Bake the Pies

Place the assembled pies onto a baking tray. Bake in the preheated oven for 50 minutes. Once baked, remove the pies from the oven. They will be a wonderful rich golden brown. Let them cool in the tins for a while before removing. Serve warm or cold.

• Use a food processor for shortcrust pastry to keep ingredients cold, which is essential for a good texture.

• If making pastry by hand, work quickly to keep ingredients cold.

• Chill flattened pastry pieces for at least 30 minutes before rolling to make them easier to work with.

• For a healthier, less fat option, replace double/heavy cream with crème fraîche or plain Greek yogurt.

• When filling the pie cases, ensure the filling is level or just below the top of the case, as it expands during baking.

• Avoid getting egg wash between the pastry and the tin, as it will stick like glue.

• Pies can be frozen at the assembled stage; simply defrost in the fridge for 24 hours and then bake as normal.

• If you prefer hot water crust pastry, use the version from any other 5-inch individual pie recipes on the channel.

• If you don't use lard, replace it with a solid vegetable fat or use all butter.

• Instead of making your own tikka spice mix, use 2 tablespoons of pre-made tikka curry powder.

• If you don't like fresh coriander, use flat-leaf parsley instead.