Turn butter chicken into a pie for the ultimate family dinner - with its crispy topping, this will be a hit with everyone.

Ingredient:

• 1 tbsp vegetable oil
• 4 chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 brown onion, halved, sliced
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, finely grated
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 400g can diced tomatoes
• 400g butternut pumpkin, peeled, cut into 3cm pieces
• 300g white potatoes, peeled, cut into 2cm pieces
• 1/4 cup thickened cream
• 1/2 cup frozen peas
• 2 tbsp roughly chopped fresh coriander leaves
• 2 sheets frozen puff pastry, partially thawed
• 1 egg, lightly beaten
• Salad leaves, to serve

How to make it:

Step 1

Heat oil in a 5.5cm-deep, 23cm round (base) 28cm (top) flameproof baking dish over high heat. Add chicken. Cook, stirring, for 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Add onion. Cook, stirring, for 4 minutes or until well browned. Add garlic and ginger. Cook for 30 seconds. Add spices. Cook for 30 seconds or until fragrant.

Step 2

Add tomatoes and 1 cup water. Stir, scraping base of pan. Return chicken to pan with pumpkin and potato. Bring to the boil. Cover. Simmer for 20 minutes.

Step 3

Preheat oven to 220C/200C fan-forced. Uncover dish. Boil gently, stirring, for 10 minutes or until thickened. Stir in cream, peas and coriander. Season.

Step 4

Cut each pastry sheet into 4 squares. Cut each square in half diagonally to make 16 triangles. Using picture as a guide, arrange triangles on a flat surface, overlapping, to form a circle. Cut a 2cm hole from centre (see note). Carefully place pastry on top of pie, folding excess pastry over edge of dish to seal. Brush top with egg. Bake for 25 minutes or until pastry is golden and puffed. Stand for 10 minutes. Serve with salad leaves.

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