The girl fell in love with Balti Pie in England.
Won’t be able to pop back anytime soon, so we figured out a recipe to make for lunches and quick suppers. Freezes really well too
1 package premade tart shells (I’m not a pastry person)
6 boneless chicken thighs
2 tbsp butter
1 shallot, diced
1 leek, shredded
2 cloves garlic smashed
2 tbsp AP flour
2 tbsp curry powder
1 tbsp fresh ginger grated or puréed
1 tbsp ground cumin
1 tsp garam masala
2 cups chicken stock
1 egg for pastry wash
salt and pepper to taste
Preheat the oven too 350 degrees.
Cook the chicken thighs in a heavy pan (or skip this step of using leftover chicken) Once cooked through, remove to a separate bowl and allow to cool. Once cooled shred and cut chicken into bite sized pieces.
Using the same heavy pan melt the butter and add in the shallots and leeks to soften.
Add in the garlic and allow to cook a minute or two but don’t burn.
Stir in the flour and all the spices allowing to coat everything well.
Add in the stock, mixing together stirring over a low heat until the flour is cooked out and the mixture has thickened some.
Add in the chicken and mix well.
Pull out half the pastry shells and allow to warm up, keep remaining shells in the freezer until ready to use.
Dock the shells and fill to overflowing with chicken mixture.
Paint the edge of the pastry with egg wash and pop out frozen tart shell and place on top upside down over the filled tart to make a top.
Once thaw a little use a fork and seal the sides of the tart.
Brush with more egg wash and cut a small X on top of pies to prevent oozing.
Arrange on a baking sheet and cook for 20 minutes or until the pit crust is golden brown and delicious.
