Curried chicken pies

These curried chicken pies are a family favourite that I've been making for as long as I can remember, and they never fail in the flavour department! They are made from crispy and flaky homemade pastry, wrapped around tender pieces of tasty curry-flavoured chicken and vegetables before they are baked in the oven until golden!

📝 Ingredients

• 2 cups / 280 grams plain flour
• 4 1/2 ounces / 125 grams butter (cubed)
• 1/2 teaspoon salt (optional)
• 2 large egg yolks
• 4 tablespoons water
• 1 1/4 pounds / 600g grams skinless chicken breast fillets (cut into 1/2-inch pieces)
• 1 large onion (finely diced)
• 1 large carrot (finely diced)
• 1/2 cup frozen peas
• 1 cup chicken stock (or use a stock cube dissolved in boiling water)
• 1/2 teaspoon salt
• 1 - 2 tablespoons sunflower (or vegetable) oil
• 1/2 teaspoon chilli paste (or to taste)
• 1 tablespoon plain flour (for thickening)
• 1 small egg (for egg washing the pies)
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander

👨‍🍳 Instructions

1. 1--- Pastry ---
2. 2Place flour, salt, and cubed butter into a large mixing bowl
3. 3Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. 4Add the egg yolks and most of the water. Mix with a spatula or a flat-bladed knife until the mixture comes together in a shaggy ball. Only add the remaining water if the mixture seems too dry.
5. 5Tip the dough out onto a lightly floured surface and gently press it together into a soft disc. Do not knead or handle the dough too much.
6. 6Transfer the dough into a plastic bag or wrap it in plastic film and place it in the refrigerator for 30 minutes to rest.
7. 7--- Chicken filling ---
8. 8Heat the oil in a frying pan and fry the pieces of chicken on moderately high heat until the chicken changes colour from pink to white. Don't worry if the chicken is not completely cooked through - it will continue to cook in the oven inside the pie. Set the chicken aside.
9. 9Fry the diced onions and carrots in another tablespoon of oil until they are softened. Tip - turn the heat down to low, cover the pan with a lid and leave the vegetables to steam for about 5 minutes. Stir occasionally so they don't burn.
10. 10Stir the salt and the spices into the carrots and onions. Add the chicken and stir well to coat the chicken with the spice mixture.
11. 11Add the flour and mix well to remove any lumps.
12. 12Pour in the stock and stir over moderate heat for 3 to 4 minutes until the stock has thickened. A spatula drawn through the mixture should leave a distinct trail.
13. 13Mix in the peas.
14. 14Cover the chicken curry with a lid and set it aside for half an hour to allow it to cool.
15. 15--- Assemble and bake ---
16. 16Preheat the oven to 200°C / 400°F
17. 17Roll out the dough into one-eighth of an inch thickness and cut out 5-inch diameter circles. I used an upturned cereal bowl and the back of a knife to cut the circles.
18. 18Arrange a large spoonful of cooled chicken curry on half of the circular dough. Use a pastry brush to dampen the edges of the pastry with water. This will ensure the pastry sticks together.
19. 19Stretch the dough over the filling to form a half-circle and crimp the dampened edges of the pastry with a fork to seal. Prick a few holes on top of the pie to allow the steam to escape.
20. 20Arrange the pies on a baking sheet that has been lined with baking parchment and brush them with beaten egg.
21. 21Bake the pies in a preheated oven for 20 - 23 minutes or until golden brown and the pastry is cooked underneath.