Preparation
Step 1
Set a large saucepan over a high heat and add the oil. Cook the chicken for 6-8 minutes, or until golden brown all over
Step 2
Stir in the butter chicken sauce, cook for 3-4 minutes then remove from the heat. Cool completely. Preheat the oven to 220C
Step 3
While the filling cools, prepare the dough. Turn out the dough discs and on to a lightly floured surface then roll into 30cm circle. Line a shallow 27cm pie tin with the pastry, pushing it into the edges. (There should be some overhang
Step 4
Spoon the mixture in to the pie then top with the pastry lid, repeating the process with the remaining dough disc. Use any excess to make patterns, if you wish, and assemble on the pie lid with a few slits. Brush with the egg yolk
Step 5
Bake for 35-40 minutes, or until the pastry is crisp and golden. (Check the pie halfway through – you may need to cover the edges with foil to prevent burning.) Leave to stand for 5 minutes before garnishing with coriander and lemon wedges to serve
Step 6
It’s important to let the filling cool before adding it to the pie as the hot filling would melt the butter in the pastry
Step 7
You can freeze the dough for up to 3 months (just thaw it overnight in the fridge before using it)
