I was hanging for a good pie since we came back from Wollondilly River on New Years Day. We stopped in Mittagong on the way back where Bel departed and headed south. Looked for a bakery, but the whole town was shut.
I don't think I ended up making these pies that night, it was a night or two later. Since the fridge was still empty - we had hardly been home in the last couple of weeks, found that we had all the ingredients that I thought would make up a few nice Thai Curry Chicken Pies.
Grabbed a chicken breast out of the freezer, can of massaman curry paste, can of coconut milk, a potato, onion, and a bit of left over frozen chicken stock ice cubes.
Cooked half the can of paste, and added the coconut milk. Diced the chicken, potato and onion into small cubes and threw in the pot. Added a bit of chicken stock to give it a bit more liquid to cook in, lid on and started on the pastry.
Puff pastry for the tops, shortcrust pastry for the bottom. Puff pastry from the freezer, made some shortcrust in the blender. Plain flour and butter blended till like breadcrumbs, then out on the granite bench and add a little water till it forms a soft dough.
Rolled out the dough and placed into greased 6 x 1 cup capacity pie tins I picked up from the Essential Ingredient some time ago. Then blink baked these for about 5 minutes.
The curry was done by now, chicken cooked and the potatoes still holding shape (not mushy). Finished it off with about a cup of frozen peas to stretch it out to fill the 6 pies. Added the mix into the pastry and topped with the puff pastry. Used and egg wash over the top to make, then baked until golden brown. Served with a basic rocket salad with balsamic dressing.
Update: Don't think the blink baking was necessary, the bottoms of the pies became a bit crisp and one broke. Also - made them a second time with store bought shortcrust pastry and saved a bit of time. Pastry didn't break either.
1 comment:
Good words.
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