Serves – 4-6

Prep time – 30 minutes

Cooking time – 1 hour





Pastry – 300g flour

Tsp salt

150g butter

A little water, if needed


Filling – 300g sliced chicken breast

50g edamame beans

1 sliced onion

Clove garlic

75g crunchy peanut butter

200ml chicken stock

25g butter

1 chopped chilli

2tsp garam masala


Egg wash (yolks only)


Serve with green veggies or mash



  1. For the pastry – rub 150g butter and 300g flour together. Add water if needed. Wrap and chill for 30 minutes minimum, divide into 2/3 and 1/3.
  2. Roll out and line a 200mm tart case with the larger piece. Chill again for at least 30 minutes.
  3. For the filling – fry 1 sliced onion and 1 clove garlic for a full 12 minutes n the butter and some oil on low heat to caramelise.
  4. Add 300g sliced chicken breast and 50g edamame beans, 75g crunchy peanut butter, 200ml chicken stock, 25g butter, 1 chopped chilli and 2tsp garam masala. Bring to the boil. Simmer for 5 minutes. Cool completely.
  5. Spoon the filling into the case.
  6. Roll out the lid to fit. Trim. Brush well with egg wash (yolks only) and chill for 30 minutes.
  7. Bake at 200c for approximately 30-40 minutes until crisp and golden.
  8. Serve with green veggies.


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