curry pie

Everything tastes better wrapped in pastry. It is a true fact! In particular, curry tastes damned good wrapped in pastry. It might seem odd, but many moons ago when I worked at my old job, there was a cafe around the corner that did great pies – like tandoori chicken. I loved that pie and when I asked Ben what he wanted for dinner, he replied “curry pie!” having heard me talk about that pie from time to time. No worries!

I had tandoori paste already, so it was natural for me to make it that way, but you can use any kind of curry paste you like.

Ingredients (serves 4)

  • 1 tbs plain flour
  • 4 small (about 800g total) chicken breast fillets, cut into 2cm cubes
  • 2 tbs canola oil
  • 6 spring onions, finely sliced
  • 150g button mushrooms, sliced
  • 4 tbs Thai green curry paste
  • 400ml can coconut cream
  • 2 kaffir lime leaves*
  • 1/2 cup frozen peas
  • Grated rind and juice of 1 lime
  • 2 tbs fresh coriander, chopped
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 1 carrot, chopped
  • 2 potatos, chopped


  1. Season the flour with salt and pepper. Toss chicken pieces in the seasoned flour, then shake off excess.
  2. Heat the oil in a large frypan over high heat, then cook the chicken, in batches, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.
  3. Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, lime juice and rind. Reduce heat to low and simmer for 5 minutes, then remove the kaffir lime leaves and stir in the coriander. Allow to cool.
  4. Preheat the oven to 200°C. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet and set aside.
  5. Place one of the pie dishes (or you can use ovenproof bowls) upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish or bowl.  (I just made the one giant pie – lining the bottom of the dish with pastry and joining it up at the top!)
  6. Divide curry mixture between the pie dishes. Press a pastry strip around each rim and brush with water. Carefully lift pastry lids over top and press firmly around edges to seal well. Trim edges with a sharp knife.
  7. Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.
  8. Bake for 20 minutes or until puffed and golden. Serve with dressed salad leaves, if desired.


delicious. – August 2004, Page 77
People, curry pie is good. In fact, we almost ate the whole pie that night, gluttons that we are. Not at all healthy, but so good.

5 responses to “curry pie

  1. I agree. Everything does taste better in pastry.
    In fact, pastry would probably taste better in pastry 😛

  2. Also agree, everything tastes better in pastry. 😉 Especially puff pastry – mhmm!

  3. This looks amazing! There’s nothing like pie for dinner… we included this in a roundup of savory pies so our readers can try it too.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s