Method1. Mix the chutney, pickled walnuts and pickling liquor together to combine. Set aside.
2. In a separate bowl add the chicken, ginger, cumin, turmeric powder, korma paste, yoghurt, salt and combine well. Cover and chill for at least 4 hours
3. Place the chicken and coconut milk in a large pan. Simmer for 30-40 minutes until the chicken is tender and falling apart. Remove, finely shred with two forks and set aside. Add the curry powder, mango and spinach to the coconut milk then simmer until thick. Remove from the heat and return the chicken to the sauce.
4. Meanwhile preheat the oven to 200°C / 180°C Fan / Gas 6 and grease a 12 hole muffin tin. Unravel the shortcrust pastry and cut out 12 circles 10cm in size, then repeat with the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles then bake blind in the oven for 5-10 minutes. Remove then add an even layer of chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles on top to encase the filling.
5. Crimp the edges with a fork then brush each pie with egg. Sprinkle with the nigella seeds then bake for 25 - 30 minutes until golden and well risen.
• 350g spiced apple chutney
• ½ jar of Opies Pickled Walnuts, finely chopped
• 75ml Opies Pickled Walnuts pickling liquor
• 6 chicken thighs, bone and skin removed
• 1 ball of Opies Stem Ginger, finely grated
• 1 tsp cumin
• 1 tsp turmeric powder
• 3 tbsp korma paste
• 125g yoghurt
• Pinch of salt
• 2 sheets shortcrust pastry
• 1 sheet puff pastry
• 400ml can coconut milk
• 2 tbsp mild curry powder
• 1 fresh mango, finely diced
• 100g fresh spinach
• 1 egg, beaten
• 1 tsp nigella seeds