Mini Punjabi Chicken Pies

Mixture will make approximately 9 pies

1 1/2 tbs grape seed oil

1 bay leaf

1 large brown onion finely chopped

2 black cardamon pods (ground in a mortal Pestle & husks removed )

1 red chili finely chopped

1 tbs garlic paste

1 tbs ginger paste

500g chicken thigh meat cut into small pieces

1/2 cinnamon stick

3 tsp coriander powder

2 tsp cumin powder

1/2 tsp turmeric

1 1/2 tsp garam masala

1 tsp chilli powder

season  to taste

2 medium tomatoes chopped

3 sheets of ready rolled short crust pastry

1 egg (whisked)

1. In a pan on medium heat add oil onion and bay leaf, cook for 8-10 minutes.

2. Add black cardamon, chilli, garlic and ginger cook for 2-3 minutes.

3. Add chicken pieces and brown.

4. Add all the spices and mix well cook for 2 minutes.

5. Add chopped tomatoes mix well. Turn heat to low, cover with lid and simmer for 15-20 minutes. Once cooked turn heat off and leave to cool.

6. Preheat oven to 180c. Prepare short crust pastry into your muffin tins. Spoon mixture among our pastry cases. Top each pie with pastry . Use a small sharp knife to trim excess pastry. Brush tops with egg.

7. Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool.