Aztec Curried Prawn Pie on a Bed of Curry-Wilted Lettuce

Aztec Curried Prawn Pie on a Bed of Curry-Wilted Lettuce Suitable For Vegetarians suitable for vegetarians Biscuit Threat Low low biscuit injury risk

2017, Chef Kirsty

Aztec Curried Prawn Pie on a Bed of Curry-Wilted Lettuce

Ingredients used in Aztec Curried Prawn Pie on a Bed of Curry-Wilted Lettuce


  • So Juicy creamy butter chicken sauce mix
  • chicken & mushroom pie
  • mixed dried cherries and berries
  • coconut milk drink
  • mixed lettuce salad leaves
  • powdered hot chocolate
  • fresh prawns


Open the packet of sauce mix and discover the cellophane bag in which you can cook creamy butter chicken. Remember this and set it aside for use later. Pre-heat the oven to 200°C/Gas Mark 5.

Carefully remove the lid from the pie and scoop the filling out into a bowl. Add most of the berries and cherries, and the hot chocolate powder, to the pie filling and mix thoroughly. Put the pie base back into its foil dish.

In a pan, mix about a third of the butter chicken powder with the coconut drink to form a paste. Turn the heat up and add the prawns. Cook the mixture until the prawns have gone pink. Or, in this case, yellowy brown.

When the prawns are ready, add the contents of the bowl to the pan and bring to the boil. Simmer the mixture and allow it to reduce. Add another third of the creamy chicken powder to thicken the mixture even further, and bring the pan to the boil, stirring continually.

Remove from the heat and put the mixture back into the pie. Replace the pie lid and put the reassembled pie into the cellophane bag and into the oven to bake for a bit.

Mix the last third of the butter chicken mix with coconut drink and heat in a pan. Wilt the salad leaves in the mixture, and when done arrange them artistically in a wet heap the centre of a serving plate.

Remove the cooked pie from the oven and place on top of the curried salad. Arrange the pie lid jauntily on top, garnish with a few uncooked salad leaves and the last of the dried fruit, and serve.

Chef Andy: "The salad could have been put in the cellophane bag and cooked sous vide in the laminator instead."

Chef Kath: "It tastes surprisingly good, but is let down by the chef failing to remove the foil pie dish."

Chef Al: "Really unexpected. Strangely this tastes of real food."

Previous Recipe ------ Random Recipe