ingredients
makes 24
3 cups All purpose flour
1 teaspoon ground cumin
1 teaspoon ground turmeric
3/4 cup butter, chopped
2 egg yolks, lightly beaten
3 tablespoons butter, extra
1 onion, chopped
3/4 pound chicken tenderloins, trimmed and cut into small dice
1 tablespoon curry powder
1 teaspoon cumin seeds
1 tablespoon All purpose flour, extra
1 cup chicken stock
2 tablespoons mango chutney (mango chopped)
3 tablespoons chopped fresh cilantro
milk, for glazing
method
1. Sift the flour, cumin and turmeric into a bowl. Rub in the butter using just your fingertips, until the mixture resembles fine breadcrumbs. Make a well and add the egg yolks and 5 — 6 tablespoons water. Mix with a flat-bladed knife using a cutting action, until the mixture comes together. Lift onto a floured surface and gather into a ball. Wrap in plastic wrap and chill for 30 minutes.
2. Lightly grease two deep 12-hole patty tins. Roll out two-thirds of the pastry to 1/8 inch thick, and cut 3 inch rounds to fit the tins. Roll out the remaining pastry and cut 24 tops with a 2 1/4 inch cutter. Chill.
3. Heat the extra butter in a large pan and cook the onion until soft. Add the chicken and, when browned, stir in the curry powder and cumin seeds for 2 minutes. Add the extra flour and stir for 30 seconds. Remove from the heat and gradually stir in the stock. Return to the heat and stir until the sauce boils and thickens. Reduce the heat and simmer for 2—3 minutes, until reduced and very thick. Stir in the chutney and cilantro leaves. Season and cool.
4. Preheat the oven to moderate 180°C (350°F). Divide the filling among the pies and brush the edges with water. Join the tops by pressing around the edges with the tip of a sharp knife. Slash each top to allow steam to escape. Brush with milk and bake for 30 minutes. Cool slightly before removing from tins. Serve warm.
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