• 400g chicken meat, deboned and skinned
  • 2 medium onion
  • 2 large garlic cloves
  • 1 red chilli
  • 1/2 tbsp curry powder
  • 1 tbsp curry paste
  • 1 heaped tbsp apricot jam
  • 250ml creme fraiche
  • 300ml chicken stock
  • 1 handful of dried apricots, roughly chopped
  • 1 tbsp flaked almonds, toasted
  • 2 packs of ready rolled shortcrust pastry
  • 1 egg yolk for glazing


  1. Start by cooking off the chicken in a tablespoon of veg oil. Cook this for about 7 minutes and then remove to another plate.
  2. Add to the pan a little more oil if needed and add to this the sliced onion and garlic and chilli.
  3. Cook for a few minutes to soften. Add in all the curry powder and coat the onion mix.
  4. Re-add the chicken and stir in the apricot jam to coat.
  5. Add in the curry paste and chicken stock and bring to the boil. Cook down on a medium heat for 15 minutes or so, until it has reduced.
  6. Once reduced stir through the creme fraiche, apricots and the flaked almonds. Take off the heat and leave to cool.
  7. Preheat the oven to 180. Meanwhile roll out the pastry as thin as possible into a rectangular shape. Lay the pastry onto a muffin tin and careful push into the moulds.
  8. Half down the middle to fill the tin completely and the tin so the pastry is just in the individual moulds.
  9. Evenly fill the pastry case with the mix. From the other roll of pastry, cut out circle tops for the pies using a cookie cutter. Squeeze the pastry together, crinkle the edges and brush over the beaten egg yolk.
  10. Decorate with a few more almonds or a pattern from the extra pastry if you wish.
  11. Bake in the oven for 18 minutes until golden.