Curried chicken pies

Serves: 4
Time to make: 1 hr 5 mins
( Hands-on time: 35 mins )

Total cost: $ 17.72 / $ 4.43 per serve

(at time of publication)

Ingredients

oil spray, to grease
500g skinless chicken breast fillets, cut in 2cm pieces
250g butternut squash, peeled, cut in 2cm pieces
1 ½ tablespoons red curry paste
165ml can reduced-fat coconut cream
1 tablespoon cornflourcornstarchX
1 lime, 1 tablespoon juice
100g green beans, cut in 2cm lengths
1 courgette, cut in 2cm pieces
2 tablespoons chopped fresh coriandercilantroX
4 sheets filo pastry, roughly torn

Instructions

1 Preheat oven to 160°C. Spray a large frying pan with oil. Place over a high heat. Add chicken. Cook for 5 minutes, stirring, until browned. Add squash and curry paste. Cook for 1 minute, stirring, until fragrant.

2 Add coconut cream and 1/3 cup cold water. Bring to the boil then simmer for 12 minutes until squash is tender. Stir in cornflour and lime juice. Bring to the boil then remove from heat. Stir in beans, courgette and coriander. Set aside to cool.

3 Grease 4 individual pie dishes. Divide mixture among dishes. Top pies with 1 sheet scrunched filo. Bake for 30-35 minutes until golden.

Nutrition Info (per serve)

Kilojoules 1230kJ

Calories 294cal

Protein 32g

Total fat 11g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 2g

Sodium 240mg

Calcium 5mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.