Start this recipe by heating the oil in a large pan and fry the onion, garlic and minced ginger for 4 minutes to soften. Add in the chicken pieces and cook down for 4 minutes to release any liquids into the pan. Stir in the sweet corn, carrots and frozen peas and continue to cook for 2 minutes. Stir in the fresh cream and Tikka cooking sauce. Pour the mixture into a greased round oven dish and flatten out. Roll out the pastry and cut into 1 inch wide strips. Lay on top of the pie, over lapping like a basket weave. Brush with a little water or milk and sprinkle over the sesame seeds. Bake in the oven at 200`c for 35-40 minutes, or until the pastry I golden brown.  Allow to rest for 5 minutes before serving.

Serves 4-6

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