Malaysian chicken curry and leek pie

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I have set myself a challenge to make 4 different type of mini meat pies – traditional beef, pepper steak & mushroom, curry chicken, potato & leek. I started with curry chicken because I had some leftover curry from the night before.  I was not prepared at all – I didn’t have time to make the pastry myself and I used ready made puff and short crust pastry.

So here is my lazy Sunday afternoon chicken pie  – hmm.. they taste pretty good.

Malaysian chicken curry and leek pie

Recipe is as follow:

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 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

Malaysian chicken curry paste


In a deep frying pan, bring cooking oil to medium heat; add onion & leek; cook for 3-5 minutes or until near caramelisation; add chicken, pan fry until browned; add carrot, Malaysian curry paste, coconut milk, fish sauce, shredded coconut and karffir 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.


  • Ready made puff pastry, defrosted
  • Ready made short crust pasty, 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 eggs 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 pattern on the edges (use folk, fingers etc.) Sometime I use my icing tips!

My ‘deep’pies took 45 minutes in a preheated oven at 180c. My ‘normal size’ pies usually take about 45 minutes as well.


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