Chicken Curry Pie, The Ultimate Pie.

Hello again .

My name's John .

I'm a retired cook from the northeast of England in the UK .

And welcome to my latest video recipe .

Before I get on , I'd also like to give a big thank you to all my loyal subscribers , viewers and supporters who are stuck with the channel over the past couple of years .

I hope you all have a great Christmas and a brighter and better new year .

Thank you .

And in this last video before Christmas , I'll be making this outstanding chicken curry pie .

Simple , quick and delicious .

You can view the ingredients list and full written method for this recipe on the recipe page on the Channel's website .

I leave a link in the description under the video , or you can click on the eye icon top right of the screen to take you directly to the recipe page .

And I'll be doing the Patreon and PayPal .

Shout out a little later in the video .

And with that out of the way , let's get on with today's recipe , right ?

I'll start the recipe by making the pastry .

Now I'll be using my food processor to make my pastry .

It's much better and quicker this way , but you can make it by hand if you wish .

I go into a lot more detail in my chicken and mushroom pie video .

There'll be a link to that recipe in the description box under the video .

Or just click on the eye icon top right of your screen .

OK , that's the 340 grammes , or 12 ounces of plain or all purpose flour , plus the salt in the machine .

Next to go in is the 85 grammes .

That's three ounces of butter and the same amount of lard or shortening , and make sure everything is cold when you're making pastry .

Now I'll pulse the machine for a few seconds until it resembles fine bread crumbs .

Right , because I've had a few comments about some people experiencing cracking in the pastry and replacing some of the water with one large , well beaten egg that should solve that problem .

OK , set your machine away and slowly add the 60 mils of water .

Once the pastry starts riding around the machine , it's done , and I'm showing this in real time so you can see it doesn't take that long at all .

About 15 seconds , and there it goes , and that's it .

The pastry is made , and if your measurements were correct at the beginning , you should have around 620 grammes or 22 ounces , so I'll divide it into 21 at 320 grammes for the base of the pie and the other at 300 grammes for the top .

OK , I'll get that wrapped in cling film .

Or you can use plastic food bags and get it into the fridge for at least 30 minutes before using it .

You can make this well in advance , though , and this is the pie tin I'll be using .

And as you can see , it's 23 centimetres .

That's nine inches by 2.5 centimetres , or one inch deep .

Now it needs to be greased .

I'm using a little lard to do mine , but you can use butter or shortening once it's done .

I like to keep mine in the fridge until it's needed OK onto the filling , and you can make this well in advance , too , to a large pan .

Turn on the heat and add the two tablespoons of olive oil and bring it up to temperature .

Once your oil is hot .

Add the diced onions .

Now fry the onions until they start to go translucent .

Once your onions reach that point , you can add your chopped garlic closely followed by your black pepper and salt .

Now give that a good stir .

Once they're all mixed together , you can add your diced chicken , and as you can see , I've diced the chicken into smallish pieces .

Now mix all that together .

Once the chicken is mixed with the onions , you can add your spices in this little bowl .

I have hot chilli powder , turmeric and Gamaa .

Or you can just have the total amount in ordinary curry powder if you wish .

But I like to make my own up with these three simple spices .

Right now , you can turn up the heat a bit and start cooking the chicken until it starts to release its juices .

This should take around four minutes , but you need to keep stirring once it gets to this point , As you can see in the pan , it's time to add your water and cream mixture and bring that to a boil .

At this point , I like to add a small bunch of chopped coriander , but that's optional now bring that to a simmer , and once it starts simmering , it's time to add the thickening agent .

You can use homemade rou if you know how to do it , but I like to use corn flour .

You may know that as corn starch dissolved in cold water , right , I'll pour that in and give it a good mix until it's completely thick .

Sean , Right .

Turn off the heat and allow it to completely cool before it goes into the pie .

A little tip we used to use in our work kitchens is if you want to cool something really quickly , float the pan in a sink of cold water , and that should bring the temperature down in about 30 minutes .

Time to start rolling the pastry .

First thing to do is dust the bench and the pin with flour .

If you're not familiar with rolling pastry , this is something you need to practise at to get a feel for it .

The only thing I'll suggest is roll backwards and forwards in straight lines and turn the pastry 90 degrees .

Once the pastry becomes too big to turn , then turn the pin 90 degrees .

That should keep the pastry reasonably round .

Make sure you tuck the pastie right down into the corners of the tent .

A little tip here for those with long , fashionable nails .

Make yourself a little ball of pastry , dip it in flour and use that to push down into the corners .

Right .

I'll put that aside for a minute and quickly go through rolling out the top pastry for the pie .

OK , that's the top .

Ready to go .

Time to make up the egg wash .

For this recipe , you only need a small egg and a dash of milk , a Sean , and give that a good whisk .

I've been asked many times if I'm gonna get these little mini egg stroke coffee whisks in the website shop , I have been able to get hold of some .

So if you want one , grab one quick while they're there .

But they do come in handy for many applications around the kitchen , right ?

I'll set that aside until I need it before going any further .

Preheat your oven to 100 and 70 °C at 3 40 °F or gas mark three .

Right , my fillings completely cooled , so I'll start putting the pie together first .

I'll fill the base with the filling .

Try to dorm the mixture so the middle is slightly higher than the edges .

Once that's done , brush your egg wash all around the rim of the pie .

Now unroll the top pastry over the top of the pie .

Lightly press down the two pieces together .

Now , using your forefingers and thumbs like this , crimp all around the edges of the pie .

Or you can use the tins of a fork and press all the way around the edge .

That leaves a nice pattern , too .

Once that's done , you can cut off the excess pastry , but don't waste it .

You can wrap this and keep the excess pastry in your freezer .

It will always go towards the base of your next pie , right ?

Give the whole top surface of the pie a good quarter of the egg wash , and once that's done , you need to give it a few vent halls .

I like to use a fork as Sean or you can cut three or four slits in the centre of the pie .

It's entirely up to you .

OK , get it into the preheated oven and set your timer for 35 minutes .

And at this point , I hope you don't mind if I give my two recipe books a bit of a plug .

The books have lots of our favourite , easy to follow recipes from our work kitchens in them .

Both books are available in the website Shop , along with lots of other equipment I use in the videos and by popular demand .

The skeleton style oven gloves are now available , too .

Just click on the eye icon top right of your screen , and that will take you directly to the website shop .

Once the time's up , check that your pie is golden brown .

If it's not , just give it an extra five minutes .

Mine's done and looking and smelling amazing , so I let it sit on a wire rack for about 15 minutes .

Then I'll come back and see what it's like out of the tin and have a little taste .

Of course , right , it's still pretty hot , but I can't wait any longer .

The smell is driving me nuts .

If you're making one of these in these handy pie or plan tins with the removable bottom , you can serve the pie from the base of it .

You can even use some of your excess Turkey .

For this dish , you're ideal for boxing or New Year's Day at lunch or any other time of the year , to be honest , and that just looks amazing .

The pastry is nicely done , including the bottom .

The chicken looks perfectly cooked and succulent .

You can even add a few veggies if you wanted to , and here we go .

And that is so good .

You really have to try this one .

The whole family will enjoy this young and old , and it definitely gets a big thumbs up .

And , as promised at the beginning , here is the latest list of my Patreon and PayPal supporters .

And they are Susan Gowin , Amanda Snipe , Frank Herman , Taylor Hartman and James Rodding Grey .

Thanks very much , guys .

I really do appreciate all that you do in supporting the channel .

Well , thank you again for watching please like share comment and subscribe by hitting the circle above .

If you do subscribe , activate the bell icon next to the subscribe button on my channel page , and by doing that , you'll be automatically notified every time I upload a new video .