Chicken tikka filo pie


Sunflower oil spray
1 pack essential Waitrose 3 mixed peppers, deseeded, thinly sliced
2 onions, thinly sliced
400g pack essential Waitrose British chicken breast chunks
3 tbsp Patak’s tikka masala paste
150ml chicken stock, hot
2 tbsp cornflour
500g low-fat natural yogurt (don’t use 0% fat yogurt, which will curdle)
3 tbsp chopped fresh coriander
200g Jus Rol filo sheets (about 5 sheets)
300g broccoli or peas, steamed, to serve


1. Preheat the oven to 180ºC, gas mark 4. Heat a little spray oil in a large sauté pan, add the peppers and onions, and fry for 3-4 minutes. Remove from the pan and set aside.

2. Add the chicken and stir-fry for 3-4 minutes or until golden. Add the tikka paste and fry for 1 minute. Stir in the stock, then return the peppers and onions to the pan.

3. In a small bowl, mix the cornflour with a little water to make a smooth paste and then stir into the yogurt. Add this mixture to the pan, along with the coriander. Stir well and warm through for 1-2 minutes.

4. Spoon the tikka mixture into a 1-litre serving dish. Cut each filo sheet into 4 long strips, spray with a little spray oil and scrunch up. Place on top of the chicken tikka filling.

5. Bake in the oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbling hot. Serve with steamed broccoli or peas.

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 60 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1987.4kJ
Fat 9.1g
Saturated Fat 2.4g
Carbohydrate 59.4g
Sugars 21.9g
Salt 1.3g

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4 stars

Average user rating Based on 30 ratings

This recipe was first published in Tue Jan 29 14:26:00 GMT 2013.