Ka's Curry Pie

I have made this a couple of times, each with different presentations. Traditional pie format, pizza-style, fold-over... You name it, it's prolly gonna work.

Here's how to make it. Recipe makes one medium pie or 20 curry puffs.

Ka's Curry Pie

Ingredients:

Short crust pastry:
Half cup plain flour
4 tbsp butter
iced water

Filling:
2 potatoes
1 carrot
1 onion
1 chicken thigh (meat only, skin on if preferred)
2 tbsp curry powder (for meat)
4 tbsp tomato ketchup
Pinch of salt

Method:

Pastry:
[1] Sift the flour in a mixing bowl.
[2] Cut the butter into small pieces and mix into the flour (rubbing in method). The mixture should look grainy...
[3] Sprinkle about 3-4 tbsp of cold water onto the mix and press into a ball. DO NOT KNEAD. Store in the fridge till needed.

Filling:
[1] Boil the potatoes and carrot. Leave to cool and cut into bite-sized pieces.
[2] Thinly slice the onions.
[3] Cut the chicken into bite-sized pieces and marinade with soya sauce, chinese wine and sesame oil.
[4] Heat a pan. Fry the onions first. Add the salt and chicken and stir-fry till the onions start turning soft. Add the potatoes and carrot.
[5] Add the tomato ketchup (more or less depending on taste buds) and curry powder. Stir till well-mixed, then turn off the flame and leave aside to cool.

Assembly:
[1] Take the pastry dough out of the fridge and roll three quarters out. Place it in a pie pan. Press the sides against the pan so it won't shrink too much during baking. Scoop the filling onto the pastry, and cover the pie with the rest of the pastry (Rolled out, of course). Seal the edges and cut some slits at the top with a knife (poke holes if you prefer)
[2] Bake at 180 degree celcius for 35 minutes. Serve warm.

Note: If you made it into puffs, you can try deep or pan-frying them.

Enjoy!