Saturday, March 31, 2012

Chicken Curry pie

recipes from : (Honey Bees weets)

100g unsalted butter, (cut into small cubes),
 4g salt,
1 egg yolk,
30ml ice water

 In a mixing bowl, sift the salt and flour in. Add the cubed butter and knead in using your finger tips until the mixture resembles bread crumbs. Add in the egg yolk and water and knead till it just comes together into a soft pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

Egg Cream Mixture: 100ml fresh heavy cream, 80ml fresh milk, 2 whole eggs, 30g curry paste. Curry filling: 150g cooked roast chicken 80g green peas 100g boiled, peeled and cubed carrots 100g boiled, peeled and cubed potatoes 2 hard boiled eggs, peeled and slice into wedges

Remove the pie dough from fridge and roll out to about the circumference of your greased pie dish. Then gently place the rolled out dough into the pie dish and press in to even out the layer. In a mixing bowl, mix all the ingredients for the egg cream mixture. Make sure the curry paste is mixed in properly with no lumps. Preheat the oven to 190C.

Place all the curry filling ingredients evenly distributed at the base of the pie dish over the pie dough. Then pour the cream mixture over the curry filling, making sure the filling doesn't over flow. Bake in the oven for 35 to 40 minutes until the filling is set and golden brown. Let pie cool for15 minutes before slicing. Enjoy!

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