Chicken Korma Pie

• 1 Jar Bay’s Kitchen Mild Korma Stir-in Sauce
• 250ml Bay's Kitchen Concentrated Chicken Stock (250ml boiling water and 2 serves of Chicken Stock)
• 250g Boneless skinless chicken thighs, chopped into chunks
• 200g Spinach
• 100g Broccoli
• 2 Medium potatoes, finely chopped
• 5 Spring onions, green tops only, or green top of 1 leek, finely sliced
• 2 Tbsp Garlic-infused olive oil
• 2 Tbsp Flaked almonds
• 1/2 Small fennel bulb, finely chopped

For the Shortcrust Pastry:

• 200g Gluten free plain flour
• 100g Unsalted butter, cold and cut into cubes
• 2 Medium eggs, divided and whisked
• 1 Tsp Xanthan gum
• 1/2 Tsp fine sea salt

Extra Low FODMAP greens to serve.

1. Start the pastry either the day before, or at least a few hours (so that it has enough time to chill). To make it, add the gluten free flour, xanthan gum and salt into a bowl and stir with a fork to combine. Add the butter to the flour mixture and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor and pulse the ingredients to combine (I find this much easier as I have hot hands)!
2. Add 1 of the eggs and work it into the mix with a cutlery knife, or by pulsing in your food processor. Add a teaspoon of cold water if the mix looks dry at all. It should almost resemble cookie dough when brought together.
3. Tip the pastry out onto cling film or parchment and shape into a disc, touching the dough as little as possible, but making sure the dough is smooth and there are no cracks. Wrap tightly and chill in the fridge overnight or for a minimum of 2 hours.
4. To make the filling, add the garlic infused oil to a medium pan and place over a medium-high heat. Add in the chicken thigh pieces and cook for a few minutes, until browned on all sides. Remove from the pan and keep to one side.
5. Reduce the heat and to the pan, add the fennel and spring onion tops or leek tops and a pinch of salt. Cook for 7-8 minutes, or until the fennel has softened. Add in the potatoes and cook for a few minutes more, then add back in the chicken, followed by 1 jar of Bay’s Kitchen stir-in sauce and the hot stock or water. Bring to the boil, then simmer for 15 minutes. Add in the broccoli and cook for another few minutes, or until the sauce has reduced slightly and the chicken is tender. Stir through the spinach and flaked almonds and grind over a generous amount of black pepper to finish. Tip the filling into a container and allow to chill fully before using - it will keep overnight in the fridge if you’d like to get ahead.
6. When ready to bake, preheat your oven to 200c/180c fan. Spoon the chilled filling into a 7 inch oven-proof dish and brush the rim of the dish with egg wash. Roll out your chilled pastry onto a piece of lightly floured baking parchment, to the thickness of a pound coin. Cut out a circle a little bigger than your tin and using your rolling pin, lift up the pastry and place it over the filling. Cut off any excess pastry then use the tines of a fork to press the pastry against the rim of the dish to seal the lid. Brush the pastry all over with the remaining egg wash. Push together and roll out any offcuts of the pastry and cut out any decorations you wish. Stick these to the top of the pastry - egg washing to finish.
7. Skewer a few holes in the center of your pie to allow steam to escape. Place the pie on a tray and into the oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling bubbling and piping hot. Serve with extra greens, if you like.