If you like hot water crust pie and Indian spices then i have got something special for you.
For the chicken filling
- 2 tbsp coriander seeds
- 5 dried re chillies
- 4 tbsp sunflower oil
- 1 tsp fenugreek seeds
- 2 onions, sliced
- 5 garlic cloves, crushed and chopped
- 2.5 cm fresh ginger root, grated
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 800 g chicken thighs, boneless and skinless, cut into 2.5 cm cubes
- 400 g can chopped tomatoes
- ½ tsp mango powder
- 1 tsp garam masala
For the hot water crust pastry
- 500 g plain flour
- 200 ml water
- 120 g butter
- 70 g lard
- 1 tsp salt
Put the coriander seeds and whole chillies in a dry frying pan over a low heat. Toast until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to split the seeds. Set aside the whole chillies.
Heat the oil in a frying pan. Add the fenugreek seeds and whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander.
Add the chicken and fry over high heat until the chicken starts to colour. Add the chopped tomatoes and cook for 5 minutes. Then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Leave to cool.
Preheat the oven to 200° C. You will need 20 cm cake tin.
Place the flour into a large bowl.
Place the water, butter, lard and salt into a saucepan and heat until just boiling. Pour it the bowl with the flour. Stir with a wooden spoon until all the ingredients are combined. Tip the dough out onto a lightly floured work surface and knead to a smooth dough.
Roll out large circle of dough and using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lids. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lids on top. Pinch the pastry edges together to seal and trim the edges neatly. Make steam hole in the top of the pie and brush with more egg yolk.
Bake for 1 hour, or until the tops are golden-brown.
Leave to cool completely on a wire rack before serving.
Recipe for the chicken filling taken from The Great British Bake Off