Curry Chicken Pie

What a wonderful experience for me, I finally made my very first homemade pie! I shall move on to more pastries with a sense of confidence from now :)

                                                              Homemade pie is best


Recipe from here
Ingredients (9 inch pie pan)
For the Pie Pastry
Cake flour  250g
Salt  1/2 tsp
Unsalted butter  110g ( I cut into small cubes, freeze them for an hour before I get it processed)
Beaten whole egg  50g
Cold icy water  35g


For the Filling
Potato  80g ( cut into small cubes)
Carrot  50g ( cut into small cubes)
Chicken thighs  250g ( cut into small pieces)
Onion  100g (cut into small pieces)
Curry cubes  35g

Water  100g
Salt  1/2 tsp
Black pepper  1/2 tsp
Cheddar cheese  50g
1 egg ( for egg brush)


If you are a beginner like me,  click this website , it would be very helpful to you. 

Here are some of the ingredients

get it steamed, set aside.

set aside for later use.

For the pastry making, I used the food processor....

                                                            Dough just come together, its done

  Divide into 2 portions, one is slightly larger than the other.  Chill for 30 minutes.
                                       





















Cling wraps between the dough would be my option here.
Roll it out to 12 inch, to fit into 9 inch pan (  extra allowance for the edges)

One hand holding the crust, slowly transfer to the pie pan.
Patch the edges nicely. Prick crust with a fork here. Cover and let it chill for 30 minutes.

Now, continue to roll out the remaining chilled dough ( again, between cling wraps)

Prick the crust with a fork again.

hold it with one hand, slowly place it on the filled pan

  Crimple the edges and, gently prick crust with a fork..for the last time.

Methods
For the fillings
Carrots and potatos cut into small cubes, get it steamed for about 10 minutes or till cooked.
In a heated pan with 10g unsalted butter, fry the onions until aromatic.
With medium low heat all the way, add in the chicken and fry till it does not look tansclucent anymore.
Now add in the curry cubes, continue to fry.
Add in 100g water, add in potato and carrots, keep stirring still. Cook till liquid reduced to nearly dry.
Turn off the heat, add in salt and black pepper. Mix well. Let it cool completely.
Add cheddar cheese and mix well. Set aside for later use.




For the Pie Pastry
Flour and salt goes into the food processor, pulse to mix.
Butter goes in, pulse until the mixture forms lima bean sizes pieces.
Mix the beaten egg with the icy water.  Pulse at the same time you pour the egg mixture in, a little at a time.  Continue to pulse until all just comes together as a dough ( it should be moist but not wet. over-mix the dough is not good)
Without kneading, gather dough in a ball shape, separate into two dough, one slightly larger than the other, chill in the fridge for 30 minutes ( bottom crust needs larger dough).

Place the dough between two cling wraps, roll it away from you, using pressure evenly ( no flour needed in this). Roll until you get a 12 inch circle.
Transfer crust to a 9-inch pie pan. If the rolled dough is not in a neat circle, then you can trim and patch up any bald spots now.
Prick crust all over with a fork. Cover and chill in the fridge for 30 minutes.


Roll out the remaining chilled dough just like you did to the bottom crust. Prick crust with the fork.
Lay it out over the top of the filled pie. Crimple the edges to seal the top and bottom crust together.
Prick crust with the fork for the last time, gently.
Brush the top with egg wash, bake at preheated oven of 190 to 200C ( I used 200C) for about 30 minutes or, until browned.

( I had a pan filled with hot water throughout the baking).