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This hearty pie combines savory flavors with a rich, creamy filling, encased in a perfectly crisp pastry, making it an ideal dish for any pie lover looking for something deeply satisfying and flavorful. Enjoy your cooking!
Ingredients:
For the Hot Water Crust Pastry:
Water, as needed for dough
Salt, to taste
Butter and lard (or solid vegetable fat as a substitute for lard)
Flour, as required
For the Filling:
½ kg chicken mince
1/4 cup chopped onion
½ tsp black pepper powder
1 tsp crushed red chili
1 tsp salt (or to taste)
½ tsp garam masala powder
½ tbsp olive oil
2 tbsp chopped fresh coriander
Butter, for cooking
Diced ham, quantity as desired
Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
Flour, for thickening
Chicken stock, as needed
Double or heavy cream
Chopped parsley, for garnish
Egg for egg wash
Directions:
Prepare the Pastry:
In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.
Make the Filling:
In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.
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