The football stadium classic cooked at home.
Brush it with egg yolk to make sure the pastry is nice and golden
Cooking Time (includes preparation time): 1 Hour 20 Minutes
Feeds: 4 People
Cinnamon - £0.85
300g of Yogurt - £0.85
500g of Passata - £0.35
Garlic - £0.30
Knob of Ginger - £0.27
1 Brown Onion - £0.16
Mango Chutney - £1.00
Garam Masala - £0.85
Curry Powder - £1.00
700g of Chicken Thigh Meat - £2.00
2 x 375g Puff Pastry Sheets - £2.20
1 Egg - £0.07
Total Cost – £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat the oven 180°C/356°F.
Chop thigh meat into strips. Add it to a pan with some oil and brown it off. Add a finely chopped onion, a sliced knob of ginger and 2 sliced garlic cloves. Add 1 teaspoon of garam masala, 2 teaspoons of curry powder and a teaspoon of cinnamon. Mix it all in.
Add 2 teaspoons of mango chutney and mix it in. Add 500g of passata, stir it in and reduce the curry down. Once it is thick, add 250g of plain yogurt.
Season the Balti with salt and pepper and remove from the heat.
Roll out some puff pastry and lay it into a baking tray, Make sure it comes up and hangs over the sides. Lay some baking paper on top of it and pour in a bag of rice to weigh the pastry down. Add the tray to the oven for 12 minutes. Remove the baking paper and bake for another 3 minutes.
Remove the tray from the oven. The pastry should be dry and partially baked. Spoon in your Balti.
Roll out the second layer of puff pastry. Layer it on top of the pie. Squeeze it along the pie edges. Brush the pie with egg yolk, sprinkle on some salt and then bake for 30 minutes until golden.
Cut up the pie and tuck in!