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Savory Curry Pie


Savory Curry Pie

A delicious way to use your roots and leftover Underline Farm chicken.

  • 2 medium potatoes, chopped small

  • 2 medium carrots, chopped small

  • 1 medium yellow onion, chopped small

  • 4 T butter divided

  • ½ c sultanas

  • Salt

  • Milk or Coconut milk

  • Curry spice

  • Hot water pie dough

  • 3 cups Underline chicken, cooked and chopped. We used leftovers from a whole roast chicken. If you don’t have leftovers, cook boneless chicken breast, or roast two bone-in breasts.

Sauté onions in 2 T butter until browned. Sauté the vegetables in the remaining 2 T butter, adding more if necessary. Cover and cook until fork tender. Combine vegetables with chicken, sultanas, salt and spices in a large bowl, mixing well. Add enough milk to thoroughly cover everything. Mix should be very moist but not watery. Curry spice mix base

  • 1 part coriander

  • 1 part turmeric

  • 1 part cumin

  • 1 part chili

I enjoy adding garlic, cinnamon, nutmeg, ginger while playing with the proportions of the base spices. Experiment and see what you enjoy! There are also great spice mixes out there if you prefer to leave the mixing to professional mixologists. Hot-water crust, blatantly stolen from our friends at Cricket Creek.

  • 2 1/4 cups flour

  • ½ tsp salt

  • 2/3 cup boiling water

  • 10 T lard ** Replacing some lard with butter is delicious. Bacon fat is delicious. Experiment! We found that 100% lard was not as flavorful as we would have liked.

Mix together flour and salt in a large bowl, forming a well in the center. Stir the lard into the boiling water, stirring until the fat is melted and there are no clumps. Add the wet ingredients to the well you've made in the flour. Stir until the dough comes together and is cool enough to handle. Cut the dough into two parts and roll both pieces out on a floured surface. Line your pie dish with one piece, pour in the filling. Top with the second piece. Pinch the edges and seal the pie. Cut several air vents into the top. Bake in a 375-degree oven for 60-75 minutes, until the crust is browned and the filling bubbles. Remove, let rest for 15-20 minutes, slice, serve and enjoy.



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