Curried chicken and parsnip pie recipe | delicious. magazine

Ingredients

• 1.5kg organic free-range chicken
• 2 leeks, washed and sliced
• 4 garlic cloves, 2 sliced and 2 crushed
• 7.5cm piece ginger, 5cm sliced and 2.5cm grated
• 2 bay leaves
• ½ tsp salt
• 1 tbsp sunflower oil
• 225g parsnips, halved lengthways and sliced
• 50g butter
• 1 medium onion, finely chopped
• 3 tbsp korma (mild) curry paste
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• 40g plain flour
• 300ml coconut milk
• 150g green beans, topped, tailed and halved
• Bunch of fresh coriander, chopped
• For the pastry
• 350g plain flour, plus extra to dust
• ¾ tsp salt
• 125g butter, chilled and cut into small pieces
• 50g lard or vegetable shortening, chilled and cut into small pieces
• 1 medium egg yolk, beaten