Tamil Nadu x Australia
Chettinad chicken meat pie
The footy pie took a trip to Karaikudi and came back with a tan.
110 minTime
38 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original818kcalsame
38 gproteinsame
5 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the coriander, chillies, pepper, fennel, cumin, whole spices and poppy seeds on low heat for 3 minutes. Add the coconut and roast 2 minutes more. Grind fine with a splash of water.
- 2Rub the butter into 250 g maida with a pinch of salt, add 3 to 4 tbsp cold water and press into a dough. Chill 20 minutes.
- 3Heat the oil on medium heat, add the curry leaves and onion and cook 8 minutes. Add the ginger garlic paste, tomato and turmeric and cook 5 minutes.
- 4Add the chicken and masala and fry 5 minutes. Pour in the stock and salt and simmer at a gentle simmer 15 minutes, until no pink remains. Stir in 1 tbsp maida mixed with 2 tbsp water and cook 2 minutes. Cool.
- 5Heat the oven to 200°C. Roll the shortcrust to line a 23 cm pie tin. Prick, line with paper and beans and bake 10 minutes.
- 6Fill with the cold filling, top with the puff pastry, press the edges and brush with egg. Bake in the oven at 200°C for 30 minutes and rest 10 minutes.
Serve it like this
Serve a tall wedge on a plain plate with a zigzag of tomato ketchup across the lid, a few fried curry leaves on top and a small pile of onion salad beside it.
