1. Malaysian Curry filling
- 250g diced chicken thigh fillet
- 1 large onion, sliced
- 5 inch of leek (white part only), sliced
- 1/2 carrot, julienne
- 1 pack of Malaysian curry paste (approximately 230g, I use the ‘A1’ brand)
- 1 cup of coconut milk
- 1 tbs fish sauce
- 1 tbs lime juice
- 2 tbs shredded coconut
- 5g finely sliced kaffir lime leaves
- 1 tbs potato starch, mix well in 2 tbs water
- 1 tbs cooking oil
- salt and pepper to taste
- In a deep frying pan, bring cooking oil to medium heat; add onion & leek; cook for 3-5 minutes or until near caramelization
- Add chicken, pan fry until browned
- Add carrot, Malaysian curry paste, coconut milk, fish sauce, shredded coconut and kaffir lime leaves; simmer for 10 minutes
- 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 of the pie; and cut out the puff pastry into discs for the top of the pie. For this instant I used a muffin tin to hold more fillings because I really like Malaysian curry.
- 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.) Sometimes I use my icing tips!
The pies took 45 minutes in a preheated oven at 180c to bake.