Mom's Curry Pie

 

Method: 

1 lb of ground chicken

3 yukon potatoes, peeled and boiled. Cut into small cubes 

1 large purple onion or 3 large shallots, diced 

1 tbs of chopped garlic

a few curry leaves, julienne

a few kaffir lime leaves, julienne (limau purut) 

salt to taste

pepper to taste

3 tbs curry powder 

3 tbs avocado oil

2 eggs for egg brush

2 rolls of Puff Pastry

Method: 

1. Heat saute pan to medium high. Add oil. When oil is hot, add the ground chicken and cook through, breaking them up into small pieces. 

2. Add garlic and onions and saute until onions are soft. 

3. Add diced potatoes, curry powder and saute. 

4. Add seasonings, salt, pepper, chicken yummy sauce (or chicken boullion). Taste. 

5. Add a 1/2 cup water to simmer and let mixture cook to almost dry. Add curry leaves/kaffir lime leaves. 

6. Dish them out to cool. Leave overnight in the fridge. 

Assemble: 

1. Unroll the puff pastry and cut into squares. 
2. Dish out spoonfuls of chicken mixture and pile it high.

3. Brush sides with egg mixture. Cover with another square layer. 

4, If you have the lattice cutter, use that on another puff pastry and top the lattice over the square pie. 

5. Brush the square pie with egg mixture. Bake in oven for about 15 minutes or until golden brown. 

6. Serve warm. Left overs can be frozen and air fried next day.