Panang Chicken Curry Pie
Recipe by Justine Schofield
Serves 4 | 
Prep 40 min | 
Bake 1 hr
Ingredients
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1 sheet of store-bought shortcrust pastry
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1 sheet of store-bought puff pastry
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1 egg, lightly whisked
Chicken curry filling -
40g butter
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1 onion, diced
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1 x 2cm piece of ginger, minced
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40g plain flour
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2 tbsp AYAM™ Thai Panang Curry Paste
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400ml chicken stock
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200ml cloudy apple juice
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1 tbsp AYAM™ Light Soy
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A splash apple cider vinegar
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600g skinless chicken thighs, cut into 4
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1 carrot, cut into 2cm rounds
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2 Desiree potatoes, peeled and cut into 4cm pieces
Method
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Heat butter in a casserole pan over medium-high heat. Add the onion and ginger and cook for 3-4 minutes to soften. Add flour and cook stirring constantly for a minute then add the curry paste and stir well with a wooden spoon. Now, using a whisk, slowly add the stock, apple juice, soy and vinegar. Whisk until smooth and almost as thick as a bechamel sauce. Reduce heat to medium-low and add the chicken, carrots and potatoes. Cover and cook for 30 minutes or until chicken and vegetables are cooked through. Check to season. It may need a little salt and cool.
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Meanwhile, preheat the oven to 180C and grease a 24cm (approx.) pie dish with a little oil. Line the base and sides with shortcrust pastry and cut off the excess around the edges. Line with a piece of baking paper and fill with cooking beads or dried beans to weigh down. Bake in the oven for 15 minutes. Remove baking paper and beads/beans and cook for a further 10 minutes.
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Spoon the chicken curry into the cooked shortcrust pastry shell, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre.
Turn the oven up to 190°C. Bake in the oven for 30-35 minutes or until golden brown.
