Spicy chicken pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Fry onion in 1 tbspn oil till translucent. Add chilli, ginger and garlic and fry for a couple of mins.

Step 2

2. Add peppers, salt, turmeric, black pepper, garlic powder and onion powder. Fry for a few mins till veggies soften, making sure nothing sticks to the pan.

Step 3

3. Add chicken and break up with a wooden spoon so there are no lumps. Add tomato and tomato puree and cook on medium heat till chicken is cooked before stirring through coriander.

Step 4

4. Roll pastry (I used a pre-rolled sheet), and lay on a baking tray. Keeping a 1cm edge, lightly score a rectangle inside the pastry with a knife, taking care not to cut to the bottom of the tray.

Step 5

5. Prick the inner rectangle all over with a fork before adding the chicken on top. Make sure no chicken spills on to the border. This should be kept bare.

Step 6

6. Sprinkle cheese over the chicken, taking care not to get any cheese on the border.

Step 7

7. Glaze the border by dipping your finger in milk and rubbing it over the blank