Curry Chicken Pie

Leather

• 150 gr all-purpose flour
• 100 gr margarine
• 1 tbsp sugar
• 25 ml ice water

Stuffing Ingredients

• 1 tbsp Oil for frying
• 1 piece of chicken breast, cut into small dice
• 1 potato, peeled and diced
• 1 carrot, peeled and diced
• 100 ml water
• 1/2 onion, finely chopped
• 1/2 tbsp koepoekoepoe garlic powder
• 1/2 tsp white pepper powder koepoekoepoe
• 1/2 tbsp koepoekoepoe curry powder
• 1 tsp koepoekoepoe chili powder
• Salt and chicken stock to taste.
• 1 tsp sugar
• For the spread: 1 egg yolk, beat it off

How to Make Skin

• Mix flour, margarine until fine grained like sand, add water little by little. Mix well (don't overmix).
• Set aside first, store in the refrigerator for 30 minutes

How to Make Stuffing

• 1. Saute the onions until fragrant
• 2. Enter the chicken meat, add water, stir. Add potatoes and carrots.
• 3. Add salt, curry powder, garlic powder, chili powder, chicken stock, sugar, pepper.
• 5. Cook until the water is absorbed. Lift.

Solution

• 1. Take the dough skin 27 – 30 g, print it in a pie mold. Prick the bottom of the pie with a fork.
• 2. Fill with 2 tablespoons of stuffing. Take the dough and roll it thin, then cut it lengthwise. Cover the top of the pie.
• 3. Brush the top with egg yolk.
• 4. Bake at 175⁰C for 30 minutes from top to bottom until golden brown, adjust each oven. The oven is preheated.

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