CURRY POTATO CHICKEN PIES

Shortcrust Pastry:

500 gm flour

300 gm butter

1/2 tsp salt

2 grade A eggs- beaten

80 gm cold water

Method:

1. Mix flour and salt for a few seconds (I use Kenwood cake mixer with dough hook)

2. Add in the butter and mix until crumbly.

3. With the mixer on slow speed (below no.1) Add in the beaten eggs.

4. Slowly add in the water and mix to form a dough( if the dough too dry add in water a little at a time)

5. Shape into a ball and press it flat. Wrap with plastic sheet and refrigerated it for 30minutes.

6. Roll out the dough between 2 plastic wraps to 1/2cm thickness and it is ready to use.

7. Use a large round cookie cutter to cut the pastry.

8. Take a piece of the dough, scoop the filling onto it,

9. Cover the top with another piece of the dough, pinch the round edge

10. Try to shape it nicely, seal and press the pastry edges together with a fork.

11. Brush with egg wash, bake at 200 C for 30 minutes or until golden brown.

Note: I sprinkled some sesame seed on top to beautify a bit.

CURRY POTATO CHICKEN FILLING

1 large piece of chicken breast - cut into thin strips

5 large potatoes - cook in boiling water, skinned and diced

1 large onion - diced

2 tbsp dried chili paste   }

5 tbsp curry powder      }

1 tsp coriander powder  }  mix together

1 tsp fennel powder       }

1 tsp cumin powder    }

1 small packet of instant Campbell chicken soup -mix according to the packet directions, put a side

2 tbsp flour - mix with some water for thickening (optional)

Few stalks of Chinese celery (daun sup)- chopped finely

Salt and pepper

Method:

1. Heat a few tablespoons of oil in a wok, add in onion, cook until soft.

2. Add in the chili paste and stir fry a few minutes until the oil separated (pecah minyak in Malay)

3. Add in chicken, cook until tender, add the curry powder and stir fry for a few minutes

4. Add in the cooked potatoes, chopped celery and the chicken soup, season with salt and pepper.

5. Add in some flour water mixture to further thicken the sauce.

Note: I used a large ice cream scoop to scoop the filling on to the dough so that the pies will have an even look and the popped up shape.