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1
Mix the salt and Garam masala into the flour, and form a well.
2
Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
3
Soon as the fats have melted, pour the hot liquid into the flour well in the bowl, and bring it all together.
4
Tip the contents of the bowl out onto the work surface.
5
Gently knead the dough until it all comes together.
6
Cut the pastry onto 2 pieces, 2 thirds, for the base of the pie, and 1 third for the top of the pie.
7
Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
8
Making up the spices:
9
To a small bowl add the salt, followed by the following spices
10
½tsp of dried Fenugreek leaves aka: Kasuri Methi.
11
Next is ½tsp of turmeric powder.
12
Now 1tsp of hot or mild chilli powder.
13
And the last spice is 1 tsp of Garam masala.
14
Making the filling:
15
In a medium size frying pan, or curry pan if you have one, add the 4 tablespoons of oil and get it hot.
16
Start by frying off your onions until they’re translucent, and just starting to colour.
17
Add you chopped ginger and garlic, stir fry for 1 minute.
18
Add the tomatoes to the pan, and mix them in.
19
Next: add the chicken, stir fry for 1minute.
20
Now add your mixed spices and salt, combine it all together.
21
Add the chopped Birdseye chillies and mix those in.
22
Pour in your chicken stock or water and bring to a low simmer for 5 minutes.
23
Add the 2tsp of double or heavy cream, and mix in.
24
Finally add the chopped fresh Coriander leaves and mix those in.
25
Turn off the heat, cover the pan and allow to cool.
26
Putting the pies together:
27
Make up your egg wash, using 1 small egg and a dash of milk, whisk until smooth and runny.
28
Grease 4 small non-stick pie tins, the dimensions of the tins I use, are 100mm x 20mm, approximately 4 x 1 inches.
29
Roll out your pastry, and cut out 4, 125mm / 5” circles for the bases, and 4 100mm / 4” circles for the lids of the pies.
30
Place the pastry bases in the pie tins, press the pastry right down into the corners, make sure to leave some pastry sticking over the rim of the pie tin.
31
Fill the cases with the now cooled Balti filling to just below the top of the pastry.
32
Tap the tins on your bench to release any trapped air bubbles.
33
At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
34
Brush egg wash all around the edge of the pastry.
35
Place the lids on the top of the pie bases, and gently press it down, using your thumbs and forefingers, neatly crimp the 2 pastries together.
36
Place the tray on the lowest part of the preheated oven, and use the bottom element if you have one.
37
Now set your timer for 40 minutes.
38
Cut 2 vent slits in the top of each pie.
39
Give each pie a good coat of the egg wash.
40
Place the tray in middle of the preheated oven, and use the bottom element, if you have one.
41
Now set your timer for 40 minutes.
42
Once the time is up, move these gorgeous pies onto a wire rack, and allow them to settle still in their tins for 5 minutes.
43
Remove from the tins, and serve with, chips/fries and side salad.
44
Enjoy
Method
Ingredients
The Pastry:
400g / 14oz Plain or all-purpose flour
170g / mls Water
90g / 3¼oz Butter
100g / 3½oz Lard or shortening
1tsp Garam Masala
8g / 1tsp Salt
Egg wash
The Curry Filling:
300g / 11oz Chicken breast fillets
1 Medium size onion
25g Fresh Coriander leaves
250g Fresh tomatoes (chopped small)
1 Small piece of fresh peeled ginger
3 or 4 Garlic cloves
6 Small chillies (chopped small)
1tsp Hot or mild chilli powder
½tsp Turmeric powder
1tsp Garam Masala
½tsp Dried Fenugreek leaves
4g / ½tsp Salt
60mls / 4tbls Rapeseed or Vegetable oil
150mls Chicken stock or water
2tsp Fresh Cream
Pie Making Bundle: Special Offer: Buy all 3 together
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
12″ / 30cm Wooden Spatula
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