Curried Chicken Pies

Name: Curried Chicken Pies
Yield: Makes 24
Ingredients: 1 teaspoon ground cumin; 375 g (13 oz/3 cups) plain (all-purpose) flour; 350 g (12 oz) chicken tenderloins, trimmed and finely diced; 1 onion, chopped; 100–115 ml (3½–3¾ fl oz) chilled water; 50 g (1¾ oz) butter; milk, to glaze; 2 tablespoons mango chutney (see Note); 3 tablespoons chopped coriander (cilantro); 1 teaspoon cumin seeds; 1 tablespoon plain (all-purpose) flour; 250 ml (9 fl oz/1 cup) chicken stock; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 200 g (7 oz) butter, chopped; 2 egg yolks, lightly beaten

Preparation info

Makes
24

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Pastry

375 g (13 oz/3 cups) plain (all-purpose) flour
1 <

Pastry

Method

To make the pastry, sift the flour, cumin and turmeric into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg yolks and the chilled water. Mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Lift onto a lightly floured work