1. Malaysian Curry filling
- 250g diced chicken thigh fillet
- 1 large onion, sliced
- 5 inch of leek (white part only), sliced
- 1/2 carrot, shredded
- 1 tsp ready-made Malaysian curry paste (I use the ‘A1’ brand)
- 1 cup of coconut milk
- juice of 1 lime
- 2 tbsp. desiccated coconut
- 5 deveined, and finely sliced kaffir lime leaves
- 1 tbsp. potato starch (or corn flour), mix in 3 tbsp. of water
- 1 tbsp. cooking oil
- salt and pepper to taste
- In a deep frying pan, bring cooking oil to medium heat; add onion and leek; stir fry until aromatic
- Add chicken and curry paste, sauté briefly; add coconut milk, bring to a slow boil
- Add carrot, shredded coconut and kaffir lime leaves; simmer for 5 minutes or until the carrot is soft
- Add lime juice, then the potato starch mixture; gently cook the curry until the curry turns thick (takes about 10-20 seconds)
- Add salt and pepper to taste; remove the curry from heat to cool.
2. Curry Pie
- Ready-made puff pastry, defrosted
- Ready-made shortcrust pastry, defrosted
- 1 egg, lightly beaten
- Depending on the size of the pie tins you use – cut out the short crust pastry into discs for the base (and sides) of the pie; and cut out the puff pastry into discs for the top of the pie. I used a muffin tin to hold more fillings.
- Once the base of the pie is laid out and filled, brush a little egg on the edge before laying the puff pastry, and press down gently – this will seal better; don’t forget to ‘poke’ a hole in the puff pastry to allow the release hot steam during the baking. You may like to press a few patterns on the edges (use folk, fingers etc.) I use my icing tips.
The pies took 45 minutes in a preheated oven at 180c to bake.