Hairy Bikers Chicken and Spinach Curry pies

These chicken and spinach curry pies have a gently spiced, creamy filling tucked beneath crisp, golden puff pastry. They are a comforting, home-style dish inspired by the hearty flavours associated with the Hairy Bikers, rather than a reproduction of an official recipe. Ready-made pastry keeps the method beginner-friendly, and the pies take around 1 hour and 20 minutes from start to finish.

Ingredients

For the chicken and spinach curry filling

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon finely grated fresh ginger
• 500g boneless, skinless chicken breasts, cut into 2cm pieces
• 2 tablespoons mild curry powder
• 1 tablespoon plain flour
• 200ml chicken stock
• 100ml double cream
• 150g fresh baby spinach
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the pastry topping

• 1 sheet ready-rolled puff pastry, about 320g
• 1 medium egg, beaten, for glazing

How to Make Chicken and Spinach Curry Pies

You will need a large frying pan, four ovenproof pie dishes with a capacity of approximately 300ml each, and a baking tray.

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and set the four pie dishes on a baking tray.
• Soften the onion: Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and ginger and cook for another minute.
• Cook the chicken and spices: Add the chicken and cook for 5 minutes, turning the pieces until lightly coloured. Stir in the curry powder and flour, coating the chicken and onion, and cook for 1 minute.
• Mix the sauce: Gradually pour in the stock, stirring to prevent lumps. Add the cream, salt and pepper, then simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The thickest pieces should reach 75°C on a food thermometer.
• Add the spinach: Stir in the spinach a handful at a time and cook for 1 to 2 minutes, just until wilted. Taste the sauce and add a little more salt or pepper if needed.
• Cool the filling: Divide the filling between the pie dishes and leave it to cool for about 10 minutes. It should no longer be steaming heavily before you add the pastry.
• Assemble the pies: Unroll the pastry and cut out four lids slightly larger than the dishes. Brush the dish rims with a little beaten egg, place a pastry lid over each dish and press the edges down to seal. Trim any excess and make a small slit in each lid to let steam escape.
• Glaze and bake: Brush the pastry with beaten egg. Bake on the tray for 20 to 25 minutes, until the pastry is risen and golden and the filling is piping hot.
• Rest and serve: Leave the pies to stand for 5 minutes before serving. The dishes and filling will be very hot.

Tips for the Best Curry Pies

How do I stop the pastry from becoming soggy?

Let the filling cool until it is no longer steaming heavily before adding the pastry. The sauce should also be thick enough to coat the chicken rather than run freely.

What if the curry filling is too thin?

Simmer it for a few extra minutes before adding the spinach, stirring regularly. If it becomes too thick, loosen it with a splash of stock.

How can I make the pies spicier?

Use a medium curry powder instead of a mild one, or add a small pinch of chilli flakes with the spices. Taste the cooked filling before assembling the pies.

How do I get a well-risen pastry topping?

Keep the pastry chilled until you are ready to use it, and avoid pressing down on the cut edges. Bake the pies in a fully preheated oven.

Serving Suggestions

• Serve with steamed green beans or tenderstem broccoli.
• Add a spoonful of mango chutney for a sweet contrast.
• Pair with a crisp cucumber and tomato salad.
• Offer basmati rice alongside for a more substantial meal.

Storage and Reheating

Room temperature

Do not store these pies at room temperature. Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the room is especially hot.

Refrigerator

Once cooled, cover and refrigerate for up to 3 days. Reheat in an oven preheated to 180°C or 160°C fan for approximately 20 to 25 minutes, until piping hot throughout. Cover loosely with foil if the pastry browns too quickly, and reheat only once.

Freezing

Cool the baked pies completely, then wrap well and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat as above until piping hot throughout. Use freezer-safe dishes or transfer the pies to suitable containers before freezing.

Nutrition

Approximate values per pie:

• Calories: 660 kcal
• Carbohydrates: 43g
• Protein: 37g
• Fat: 37g
• Saturated fat: 12g
• Sodium: 650mg

Nutrition values are estimates and will vary with the pastry, stock and other ingredients used.

FAQs