Method
Make it happen
- 01
Rub the butter into the flour and salt, leaving a few pea-sized pieces. Add cold water gradually to bring the dough together. Roll into a rectangle, fold in thirds twice and chill for 30 minutes to make a quick rough-puff pastry.
- 02
Roll pastry to 4 mm thick, large enough to cover a 24 cm pie dish.
- 03
Cook onion, ginger and curry powder in oil for 5 minutes, then add diced chicken and brown lightly.
- 04
Add stock and coconut milk and simmer until chicken is fully cooked. Stir in almonds and peas and reduce until thick; cool fully before topping.
- 05
Heat the oven to 190°C fan. Transfer the filling to a 24 cm pie dish and let it cool enough that it will not melt the pastry. Lay on the rolled pastry, press around the rim and cut two small steam holes.
- 06
Bake for 35 minutes until the homemade pastry is puffed, deeply golden and cooked through. Rest 10 minutes before serving.