Yoghurt Shortcrust Pastry Curry Chicken Pies
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Yoghurt Shortcrust Pastry Curry Chicken Pies
Recipe by Michael Weldon
Serves – 4
Prep Time – 40 mins
Cook Time – 30-40 mins
Ingredients
Yogurt Shortcrust Pastry
2 cups plain flour
Pinch of salt
200g butter, diced
150g Jalna Greek yoghurt
Chicken Filling
1kg chicken thighs, diced
1 onion, diced
2 large potatoes, 1cm dice
2 tbsp Patak’s butter chicken paste
1 cup Jalna Greek yoghurt
2 cups chicken stock
1 tbsp potato starch, made into a slurry with water
Method
Preheat the oven to 180 degrees Celsius.
In a large saucepan, brown the chicken thighs and onion in some olive oil. Add in the curry paste and fry off, then add in the potato, yogurt, and stock. Cook at a simmer until the chicken is falling apart. Add in the potato starch slurry and thicken, then cool the mixture.
In a bowl, combine the flour and salt, mix together. Add in the butter and rub through the flour with fingertips until the flour looks like sand. Add in the yogurt and bring it together into a rough dough ball. Place it on a bench, dust with flour, and gently fold it together until a dough is formed. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.
Roll the dough out into a 3mm sheet. Cut out the dough and line individual pie dishes. Fill the dough-lined tins with the chicken mixture. Cut out top sheets of pastry and top the pies with the pastry, then crimp the edges. Cut a couple of holes in the pastry to allow steam to escape.
Bake in a 180 degrees Celsius oven until golden and flaky.
Allow to cool slightly and then serve.
