Chicken Balti Curry Pies
Irresistible chicken balti pies, a staple favorite in UK football stadiums.
Sign up to personalise this recipe
- •1 cup Water
- •1/2 cup ButterMelted
- •1/2 cup LardMelted
- •1 teaspoon Salt
- •1 teaspoon Garam masalaFor pastry
- •3 cups All-purpose flour
- •1/2 teaspoon Dried fenugreek leavesAlso known as kassiri methi
- •1/2 teaspoon Turmeric powder
- •1/2 teaspoon Chili powderHot or mild, to taste
- •1 teaspoon Garam masalaFor filling
- •300 g Chicken filletsDiced
- •1/4 cup Coriander leavesFinely chopped
- •1 medium OnionDiced
- •1 tablespoon Fresh gingerChopped
- •2 cloves GarlicChopped
- •6 small Bird's-eye chiliesChopped
- •1 cup Vine tomatoesChopped
- •150 ml Chicken stockOr water
- •2 teaspoons Double creamAlso known as heavy cream
- •4 tablespoons Oil
- •1 small EggFor egg wash
- •1 dash MilkFor egg wash
- 1
Make the hot water crust pastry by simmering water, adding butter and lard, and mixing with flour, salt, and garam masala.
10 min
- 2
Refrigerate the pastry for at least one hour.
1h 0m
- 3
Prepare the balti curry filling by mixing spices and setting aside.
5 min
- 4
Dice chicken, chop coriander, onion, ginger, garlic, chilies, and tomatoes.
15 min
- 5
Fry onions, garlic, and ginger in oil, add tomatoes, chicken, spices, chilies, and stock. Simmer and reduce.
10 min
- 6
Add cream and coriander to the filling, stir, and cool.
5 min
- 7
Roll out pastry, cut bases and lids for pie tins, and fill with curry filling.
15 min
- 8
Seal pies with lids, crimp edges, and apply egg wash.
10 min
- 9
Bake pies at 170°C (340°F) for 40 minutes.
40 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza