Curry Pie

We have these curry pies on National Day afternoon.  This personal size is just right for us, even my daughter who is a small eater helped herself with a second serving.  This really surprised me.  Her feeback for these pies are ” Too much fillings, too thin crust.  Could be better if the crust were crispier and curry were spicier.  Nevertheless, they were tasty.  No comment given from her brother (he likes bread more) but her daddy agreed with her comments.  Haha! A sign of grown-up!   

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink

Source : Pastry is adapted from Happy Home Baking

Curry Pie

Ingredients

Pastry

200g Butter

250g Plain Flour

110g Plain Yoghurt

1 tsp Sugar

1 Egg Yolk

A Pinch of Salt

1 Beaten Egg – for egg wash

Method 

Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble.  Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.

( I used rub-in method : Combine flour, salt, and sugar in a mixing bowl. Cut cold butter into the flour mixture.  Add yoghurt, yolk to lightly combine them to form dough, do not overmix.  Refrigerate for at least 30 mins.)

Fillings

Instant Curry Paste – half packet

3 – 4 tbsp Milk

200g Chicken Breast Fillet or more if you like – pea sized diced 

3 Large Potatoes

1tsp sugar, or to taste

1tbsp oil

Method

1. Boil potatoes until soft and let cool. Peel skin then dice into almost pea-size pieces. 

2. Heat oil in a wok.  Add curry paste and stir-fry until fragrant. 

3. Add chicken and stir-fry until colour change.  Add cooked diced potatoes and milk and stir to combine.  Season to taste with sugar. Cook briefly until filling is a little dry. Dish out onto a plate and let cool.   

To prepare curry pie ( step adapted from Happy Home Baking )

Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients (Fillings) on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.

( For my recording purpose :  I used 20g dough to press on the base and side for a thinner crust and 12g dough for the top.  This made a total of 16 pies.   Next time I will increase to 25g dough for a slightly thicker crust.  This is my preference and the dough weight is subjected to the type and size of case )

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7 thoughts on “Curry Pie

  1. Pingback: Aspiring Bakers #10: Easy as Pie (August 2011) [ROUND-UP] : Un Pastiche

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