- 1 large onion
- 4 sprigs fresh thyme
- 2 cinnamon sticks (crushed)
- 2 tablespoons ground coriander
- 6 garlic cloves
- 2 red chillies
- 2 teaspoons grated fresh ginger
- 2 limes (juice only)
- 4.7fl oz-140ml olive oil
- 2 teaspoons salt
- 1 tablespoon dark brown soft sugar
- 2 teaspoons allspice
- 1 teaspoon nutmeg
Pie Filling/ Sauce
- 1 small free-range chicken
- 1 large onion (finely diced)
- 2 garlic cloves (crushed)
- 2 red chillies (finely chopped)
- 2 tablespoons (heaped) hot curry powder
- 14.1oz-400g chopped tomatoes
- ½ chicken stock cube
- Salt and black pepper
- 17.6oz -500g plain flour (sifted)
- 8.8oz-250g lard (cold & cubed)
- 1 teaspoon turmeric
- 10 tablespoons cold water
- Salt & Pepper
- 1 egg yolk (free-range, for pastry wash)
- First Marinade the chicken. To make the marinade, place all of the ingredients (except cinnamon- put this in at the end) In a food processor and blitz into a paste (you may need to do this in batches and mix it all together into one paste after). Take the string off the chicken and score the top and thighs, slather the marinade all over, wrap in tinfoil, and pop in the fridge for at least 4 hours (overnight is better)
- Pre-heat oven to 428˚f/220˚c regular oven or 392˚f /200˚c fan assisted oven. Place the chicken in the tinfoil into a roasting tray, opening the top of the foil and pouring in water to the bottom of the tin (not on top of the chicken) and wrap back up and roast for 1 hour. Open the foil up (top up water if needed), reduce the heat to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven and cook for a further 20 minutes. Insert knife and check the juices run clear. Turn oven off and set to one side to cool.
- Remove all the meat from the bones (discard the skin) off the chicken and leave on a plate to cool further before 'pulling' apart with 2 forks. Remember to reserve the meat juices and marinade produced from cooking in a small saucepan (pick out any inedible bits like the cinnamon sticks)
- Next, make the sauce for the filling in a large saucepan fry the onion and garlic in a little oil until soft over a medium/low heat for 5 mins. Add the chillies, curry powder, and a little of the reserved meat juices and mix quickly into a paste. Add the remaining meat/marinade juices, chopped tomatoes, chicken meat and the ½ stock cube. Reduce to minimum heat, cover with a lid and cook for 1 hour (frequently check it and stir it). After 1 hour, season with salt and pepper and cook for a further 30 minutes. Remove from the heat and allow to cool slightly
- Next, prepare the pastry. Place the flour, lard, salt, pepper and turmeric in a large mixing bowl and rub together with fingertips so it looks like a fine crumble. Take your time to do this properly. Add the water and combine it well. Knead lightly. Form into a smooth ball and wrap in cling-film. Pop into the fridge for 1 hour minimum. When ready to use, cut ball into a 60/40 ratio.
- Grease a 12-hole muffin pan and pre-heat oven with an over tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven.
- Lightly flour the surface and roll the larger amount out and cut our large circles (An upside-down pint glass can make a useful cutter) and roll out each individual circle until it's a bit larger and thinner. Case the muffin holes with it. Leaving enough pastry around the top to help seal the pasty lids later. Fill the pasty cases with the chicken mixture.
- Repeat the pastry process with the remaining process but cut with a slightly smaller cutter (a normal sized glass can help if no cutters to hand) and pinch the lids together with the case tops to fully seal the pie.
- Use a sharp knife to score each pie with three little lines. Whisk the egg yolk (and a little white). Brush the top of each pie with the mixture. Pop in the oven for 20 mins. Remove pies from the tin and place onto a baking tray to bake for another 10 mins to let the sides brown.
- Can be eaten hot or cold. If any leftover mix - freeze it and enjoy another time with a baked potato, chips or rice