Chicken Curry Pie Recipe made with Cambodian Chicken Curry

5 from 2 votes

Chicken Curry Pie Recipe made with Cambodian Chicken Curry

This chicken curry pie recipe uses the classic Cambodian chicken curry to make a flavourful spicy chicken pie. Unlike the classic curried chicken pie which uses curry powder to flavour the chicken filling, this recipe uses a Cambodian red curry paste. The classic Cambodian chicken curry has potatoes, long beans and Asian eggplants, which we’ve included to create a really hearty chicken pie.

Prep Time20

Cook Time2

BAKING TIME20

Total Time2 40

Course: Baking

Cuisine: Australian/Cambodian

Servings: pies

Calories: 366kcal

Author: Terence Carter

Equipment

Ingredients

800 g Cambodian chicken curry as per the recipe
2 sheets shortcrust pastry frozen 25.5 cm square
1 sheet puff pastry frozen 25.5 cm square
1 whole egg lightly beaten lightly beaten

Metric - US Customary

Instructions

Make the Cambodian chicken curry as per the instructions here and refrigerate for at least 24 hours.
When you’re ready to make the pies, remove the shortcrust pastry from the freezer and allow to thaw a little.
Using a pastry cutter, cut 4, 14 cm rounds. Lightly grease the pie tins and place the shortcrust pastry into the tins, working away from the centre. You should have around 1 cm of pastry hanging over the edges. Refrigerate the pie tins for at least two hours to firm up the pastry.
After two hours, remove the puff pastry from the freezer and allow to thaw a little.
Remove the pie tins from the fridge and fill each pie tin with the Saraman Curry. Baste the overhanging pastry with the beaten egg.
Cut the puff pastry sheets into 12.5 cm rounds and place each on top of each pie tin. Fold the shortcrust pastry over the puff pastry and seal all around. You can use the back of a fork and go around the top to ensure the seal is good.
Make a small incision in the centre of each pie to form an air vent. Brush the top of the pie with more beaten egg, being careful to not cover the air vent. Place the pies back in the fridge for 30 minutes.
Preheat the oven to 200°C (390°F) with a baking tray on the centre rack.
When ready remove the pies from fridge and place on the baking tray. Cook for 10-12 minutes at which time the top should be lightly golden.
Reduce the heat to 180°C (355)°F and cook for another 10 minutes to ensure the centre of the pie is hot. If the tops of the pies start to look too golden brown, you can place a sheet of aluminium foil on top of the pies.
When done, allow to cool slightly before eating.

Nutrition