Penang Chicken Curry Pie
Cook Time 1 hour 30 minutes
Servings 4
Ingredients
1 sheet of store-bought shortcrust pastry
1 sheet of store-bought puff pastry
1 egg, lightly whisked
Chicken curry filling
40g butter
1 onion, diced
1 x 2cm piece of ginger, minced
40g plain flour
2 tbsp Penang curry paste
400ml chicken stock
200ml cloudy apple juice
1 tbsp light soy sauce
A splash apple cider vinegar
600g skinless chicken thighs, cut into 4
1 carrot, cut into 2cm rounds
2 Desiree potatoes, peeled and cut into 4cm pieces
Method
Heat butter in a casserole pan over medium-high heat. Add the onion and ginger and cook for 3-4 minutes to soften. Add flour and cook stirring constantly for a minute then add the curry paste and stir well with a wooden spoon. Now, using a whisk, slowly add the stock, apple juice, soy and vinegar. Whisk until smooth and almost as thick as a bechamel sauce. Reduce heat to medium-low and add the chicken, carrots and potatoes. Cover and cook for 30 minutes or until chicken and vegetables are cooked through. Check to season. It may need a little salt and cool.
Meanwhile, preheat the oven to 180C and grease a 24cm (approx.) pie dish with a little oil. Line the base and sides with shortcrust pastry and cut off the excess around the edges. Line with a piece of baking paper and fill with cooking beads or dried beans to weigh down. Bake in the oven for 15 minutes. Remove baking paper and beads/beans and cook for a further 10 minutes.
Spoon the chicken curry into the cooked shortcrust pastry shell, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre.
Turn the oven up to 190°C. Bake in the oven for 30-35 minutes or until golden brown.