And today, "opening ceremony" for this square tart pan, I have made Curry Chicken Pie!
Curry Chicken Pie
Basic Pie Dough Ingredients
320 all purpose flour
1 tsp salt
1tsp sugar
227g butter
1/4 - 1/2 cups ice water
Directions
In a food processor,
combine flour, salt, and sugar; pulse to combine. Add butter; pulse until
mixture resembles coarse meal, with just a few pea-size pieces of butter
remaining. (Alternatively, you can use your hands to lightly combine
together).
Sprinkle with ice
water little by little. Pulse until dough is crumbly but holds together when squeezed with
fingers.
Wrap the dough in plastic
wrap and refrigerate at least 30 minutes.
Curry Chicken Filling
1 chicken
breast or 1 boneless drumstick, cut cubes
1 big
potato, cut cubes
1 carrot,
cut cubes (optional)
1 big
onion, cut cubes
1 tbsp
curry meat powder
2 tbsp
coconut milk or fresh milk (for a creamier taste)
2 tbsp
oil
Salt &
sugar to taste
Heat a
frying pan with the 2 tbsp oil, fry the onion till fragrant. Add in the curry powder and the chicken
meat. Fry till the meat tender and add
in the potato cubes and carrot if added.
Add in
the milk, salt and sugar to taste. Dish out and set aside to cool.
1. Roll out the dough to fit to the tart pan.
2. Pour the curry chicken fillings into the pan.
3. The extra dough can roll out to deco the top to your desire pattern.
4. Brush the top with egg wash.
5. Bake the pie at preheated oven 160C for 30 minutes.
With the hot weather here, I have to roll to cut out the strips for the topping as fast as I could. This is why the pleating was not done properly; else it will be nicely done in, "in out pleating"
Oooooh.......... it is sooooooo delicious.............!
You can always make your own fillings to your likings!
So full after one piece with a cup of tea !!
