Equipment
Ingredients
filling
- 12 g coriander seeds, crushed to a powder
- 6 red chili
- 60 ml vegetable oil
- 3 g fenugreek seeds
- 200 g white onion, sliced
- 5 garlic, crushed and chopped
- 15 g ginger, grated
- 2 g chili powder
- 2 g ground coriander
- 800 g chicken breast, cut into 2.5cm cubes
- 400 g canned tomatoes
- salt
- 2½ ml mango powder
- 2 g garam masala
pastry
- 450 g all-purpose flour
- 100 g bread flour
- 75 g unsalted butter, cold
- 3 g salt, fine
- 100 g solid vegetable fat
- 1 egg yolk, beaten
Nutrition (per serving)
Method
Grease a 20cm (8-inch) springform cake tin thoroughly with vegetable fat.
Toast coriander seeds in a dry frying pan over low heat until fragrant and lightly colored.
Crush the toasted coriander seeds into a fine powder using a pestle and mortar.
Heat vegetable oil in a large frying pan. Add fenugreek seeds and whole red chillies, stirring until they turn golden-brown.
Add the sliced onions to the pan and cook until they are browned.
Stir in the garlic, ginger, crushed coriander seeds, chili powder, and ground coriander.
Add the chicken cubes and fry over high heat for 5 minutes until the exterior begins to color.
Mix in the canned tomatoes and cook for an additional 5 minutes.
Season with salt, mango powder, and garam masala. Simmer for 15 minutes until the chicken is cooked through to an internal temperature of 74°C (165°F).
Remove and discard the whole chillies. Transfer the filling to the refrigerator and chill until completely cold.
Preheat the oven to 200°C (400°F).
In a large bowl, combine the all-purpose flour and bread flour. Rub in the cold butter with your fingertips until the mixture looks like breadcrumbs.
Heat 200ml of water with the salt and vegetable fat until it reaches a boil.
Pour the boiling liquid into the flour mixture and stir with a wooden spoon until a dough forms.
Turn the dough onto a floured surface and knead until it is smooth.
Roll out two-thirds of the warm dough and use it to line the prepared springform tin.
Spoon the cold chicken filling into the pastry-lined tin and level the surface.
Roll out the remaining pastry to form a lid. Brush the edges of the bottom pastry with egg yolk, place the lid on top, and crimp to seal.
Cut two small slits in the lid for steam, then brush the entire top with the remaining egg yolk.
Bake for 1 hour at 200°C (400°F) until the pastry is golden-brown.
Allow the pie to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Chef's Notes
- For a more intense fenugreek flavor, lightly toast the seeds before adding them to the oil.
- Ensure the chicken filling is completely chilled before assembling the pie. This prevents the hot filling from melting the pastry and makes it easier to handle.
- The hot water crust pastry is designed to be sturdy and hold its shape. Avoid overworking the dough after adding the boiling liquid, as this can make it tough.
- When toasting and crushing coriander seeds, aim for a coarse powder rather than a fine flour. This will add texture and a more nuanced flavor to the filling.
- A springform tin is recommended for easy removal of the pie, but a deep pie dish can also be used. Ensure it's well-greased to prevent sticking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and store in a freezer-safe bag.
Reheating: Reheat in an oven at 180°C (350°F) until the internal temperature reaches 74°C (165°F).
