Penang Chicken Curry Pie

Cook Time 1 hour 30 minutes

Servings 4


1 sheet of store-bought shortcrust pastry

1 sheet of store-bought puff pastry

1 egg, lightly whisked

Chicken curry filling 

40g butter

1 onion, diced

1 x 2cm piece of ginger, minced

40g plain flour 

2 tbsp Penang curry paste  

400ml chicken stock

200ml cloudy apple juice 

1 tbsp light soy sauce

A splash apple cider vinegar

600g skinless chicken thighs, cut into 4 

1 carrot, cut into 2cm rounds

2 Desiree potatoes, peeled and cut into 4cm pieces


Heat butter in a casserole pan over medium-high heat. Add the onion and ginger and cook for 3-4 minutes to soften. Add flour and cook stirring constantly for a minute then add the curry paste and stir well with a wooden spoon. Now, using a whisk, slowly add the stock, apple juice, soy and vinegar. Whisk until smooth and almost as thick as a bechamel sauce. Reduce heat to medium-low and add the chicken, carrots and potatoes. Cover and cook for 30 minutes or until chicken and vegetables are cooked through. Check to season. It may need a little salt and cool. 

Meanwhile, preheat the oven to 180C and grease a 24cm (approx.) pie dish with a little oil. Line the base and sides with shortcrust pastry and cut off the excess around the edges. Line with a piece of baking paper and fill with cooking beads or dried beans to weigh down. Bake in the oven for 15 minutes. Remove baking paper and beads/beans and cook for a further 10 minutes.

Spoon the chicken curry into the cooked shortcrust pastry shell, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. 

Turn the oven up to 190°C. Bake in the oven for 30-35 minutes or until golden brown.


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