Malaysian chicken curry and leek pie

1. Malaysian curry filling

Ingredients

• 250g diced chicken thigh fillet
• 1 large onion, sliced
• 5 inches of leek (white part only), sliced
• 1/2 carrot, shredded
• 1 tsp ready-made Malaysian curry paste (I use the ‘A1’ brand, from Asian stores)
• 1 cup of coconut milk
• Optional: Add a squeeze of lime juice
• Optional: 2 tbsp desiccated coconut (this will enhance the flavour and texture)
• Optional – 5 fresh, deveined and finely sliced kaffir lime leaves (available from selected Asian stores). This will add an exciting burst of flavour.
• 1 tbsp potato starch (or corn flour), mix in 3 tbsp. of water
• 1 tbsp. cooking oil
• Salt and pepper to taste

Method

• In a deep frying pan, heat cooking oil over medium heat. Add the sliced onion and leek, and stir-fry until fragrant.
• Add the diced chicken and curry paste, sauté briefly, and then pour in the coconut milk. Bring the mixture to a slow boil.
• Incorporate the shredded carrot and desiccated coconut (if using). Let it simmer for approximately 5 minutes or until the carrot becomes tender.
• Gradually introduce the potato starch mixture, stirring gently. Allow the curry to thicken; this typically takes about 10-20 seconds.
• Season with salt and pepper according to your taste preferences. Remove the curry from the heat and let it cool.
• Finally, add the finely sliced kaffir lime leaves and lime juice (if used), mix well.

2. Making the pie

Ingredients

• Defrosted ready-made puff pastry
• Defrosted ready-made shortcrust pastry
• 1 lightly beaten egg

Method

• Depending on the size of your pie tins, cut the shortcrust pastry into discs for the base and sides of the pie. I used a muffin tin.
• Similarly, cut the puff pastry into discs for the top of the pie.
• Once you’ve prepared the base of the pie and filled it, lightly brush the edge with beaten egg. This helps create a better seal.
• Carefully place the puff pastry on top and gently press it down to seal. Don’t forget to make a small hole in the puff pastry to allow hot steam to escape during baking.
• If you like, you can add decorative patterns to the edges using a fork, your fingers, or even icing tips.

Bake the pies in a preheated 180°C oven for approximately 45 minutes.