This year I made this for the feast of St. Joseph, The Worker - March 19th. Hence the "JMJ"
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But if I'm gonna preach, I'll always try to preach truth, and the truth is you HAVE to make this. You have to make it just cos I've made the effort of editing the recipe, so you get my version, rather than the flawed original that I made and had to rework to this perfection!
That said, I make this once (maybe twice) a year, it is a bit of an effort! It's worth it, but it's also maintained the status of a feast in our home. I've been making it annually for 8 years now! At a certain point of the year we pour a deep red wine, the leaves begin to fall, there's woodsmoke in the air of an evening, and then my husband turns to me and says "You know what you should make...?"
I hope you enjoy it as much as we do.
CHICKEN KORMA PIE
3 chicken thighs
1 leek, white part sliced
2 garlic cloves, 1 sliced, 1 crushed
4cm piece ginger, 3cm sliced, 1cm grated
1 bay leaf
50g unsalted butter
2 sheets frozen shortcrust pastry, thawed (I make my own)
1 sheet frozen puff pastry, thawed
1 onion, finely chopped
3 tbs korma (or other mild) curry paste
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup (35g) plain flour
150ml coconut cream
150g green beans, halved1 large parsnip, halved length ways, sliced fairly thin
1/2 cup chopped fresh coriander
1 egg, lightly beaten
Place the chicken in a big saucepan with the leeks, sliced garlic, sliced ginger, bay leaves and 1 tsp sea salt flakes. Cover with water and bring to the boil. Cover, then reduce the heat to low and simmer for 40 minutes or until chicken is cooked. Lift chicken onto a plate, reserving stock, and allow to cool.
Line and grease a large springform cake tin. Use the shortcrust pastry to make the pie shell (If I have them on hand I usually sprinkle a couple of tablespoons of breadcrumbs in the bottom as an insurance against a soggy bottom.)
For the filling, strain the stock, discarding the vegetables, and return to the saucepan. Boil rapidly over high heat for 15-20 minutes until reduced by about two-thirds. Set aside.
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring, until soft but not browned. Add crushed garlic, grated ginger, curry paste, cumin and cayenne pepper and cook for a further 1-2 minutes, stirring, until fragrant. Stir in the flour and cook for 1 minute, then gradually whisk in stock and coconut cream, then add veg. Increase heat to medium and bring to the boil, then reduce heat and simmer til veg is just off cooked, stirring regularly.
Chop the meat into small chunks, stir into the sauce with the coriander, and season with salt and pepper. Transfer to a large shallow dish and chill for 20-30 minutes until the mixture has cooled completely.
Spoon mixture into pie case leaving about 1cm at the top. Brush the inside edge of the case with beaten egg and press the sheet of puff pastry in on top, press to seal around the edge and then cut off the excess. I then roll the edge down, with the shortcrust over the puff pastry, and press the pastries together all around with a fork. Decorate top with leaves etc cut from the leftover puff pastry if desired, poke some holes for the steam to escape, then brush with a little of the beaten egg. Chill for 30 minutes - this will keep the pastry from shrinking.
Preheat oven to 200 degrees celsius. Bake for 40-60 minutes until the pastry is crisp and golden and the filling is bubbling hot. Served with steamed greens and a nice crisp beer, one last Summer Ale before the cold sets in!
CHICKEN KORMA PIE
3 chicken thighs
1 leek, white part sliced
2 garlic cloves, 1 sliced, 1 crushed
4cm piece ginger, 3cm sliced, 1cm grated
1 bay leaf
50g unsalted butter
2 sheets frozen shortcrust pastry, thawed (I make my own)
1 sheet frozen puff pastry, thawed
1 onion, finely chopped
3 tbs korma (or other mild) curry paste
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup (35g) plain flour
150ml coconut cream
150g green beans, halved1 large parsnip, halved length ways, sliced fairly thin
1/2 cup chopped fresh coriander
1 egg, lightly beaten
Place the chicken in a big saucepan with the leeks, sliced garlic, sliced ginger, bay leaves and 1 tsp sea salt flakes. Cover with water and bring to the boil. Cover, then reduce the heat to low and simmer for 40 minutes or until chicken is cooked. Lift chicken onto a plate, reserving stock, and allow to cool.
Line and grease a large springform cake tin. Use the shortcrust pastry to make the pie shell (If I have them on hand I usually sprinkle a couple of tablespoons of breadcrumbs in the bottom as an insurance against a soggy bottom.)
For the filling, strain the stock, discarding the vegetables, and return to the saucepan. Boil rapidly over high heat for 15-20 minutes until reduced by about two-thirds. Set aside.
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring, until soft but not browned. Add crushed garlic, grated ginger, curry paste, cumin and cayenne pepper and cook for a further 1-2 minutes, stirring, until fragrant. Stir in the flour and cook for 1 minute, then gradually whisk in stock and coconut cream, then add veg. Increase heat to medium and bring to the boil, then reduce heat and simmer til veg is just off cooked, stirring regularly.
Chop the meat into small chunks, stir into the sauce with the coriander, and season with salt and pepper. Transfer to a large shallow dish and chill for 20-30 minutes until the mixture has cooled completely.
Spoon mixture into pie case leaving about 1cm at the top. Brush the inside edge of the case with beaten egg and press the sheet of puff pastry in on top, press to seal around the edge and then cut off the excess. I then roll the edge down, with the shortcrust over the puff pastry, and press the pastries together all around with a fork. Decorate top with leaves etc cut from the leftover puff pastry if desired, poke some holes for the steam to escape, then brush with a little of the beaten egg. Chill for 30 minutes - this will keep the pastry from shrinking.
Preheat oven to 200 degrees celsius. Bake for 40-60 minutes until the pastry is crisp and golden and the filling is bubbling hot. Served with steamed greens and a nice crisp beer, one last Summer Ale before the cold sets in!