An interesting story behind these pies.
They were invented by an English food company, Shire Foods in 1997. Sold at football games, sales of the pies exploded; according to Wikipedia, the pies have a cult status and clubs including Manchester have Shire Foods as their exclusive pie supplier.
Any why not?!
Anyone who brings together a spicy chicken curry and puff pastry is a genius. Genius, just like these pies.
Which of course begs the question, why aren’t all curries covered in pastry?
Start with this pie and you’ll ask the same question.
(The original recipe asked to make individual pies. We made one large pie. Obviously, up to you so have kept the pastry/pie step pretty loose…)
4 tbsp vegetable oil
1 onion, thinly sliced
2 tsp finely grated ginger
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
½ tsp ground turmeric
3 tsp garam masala
4 cardamom pods
1kg chicken thigh cut into 3 cm pieces
2 tbsp tomato paste
1 long green chilli, deseeded, finely chopped
10 curry leaves
375ml (1 ½ cups) chicken stock
1 tbsp plain flour
6 sheets puff pastry
1 egg, lightly beaten
1 tsp nigella seeds
Buttered peas and ketchup to serve
- Heat oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in the ginger and garlic and cook for another 2 minutes. Add spices and stir for 1 minute, then add the chicken, tomato paste and chilli and cook, stirring to coat in spices for 6 minutes or until the chicken is browned all over.
- Add curry leaves and stock and bring to a simmer. Cook until the stock has almost completely reduced; you are ultimately after a thick pie gravy. Add flour and stir for 1 minute until thickened. Remove from the heat and allow to cool.
- Preheat the oven to 180c. Line your pie trays or casserole dish with puff pastry; fill with the pie mixture. Complete your pie by covering and sealing with the remaining puff pastry. Brush with the egg wash and scatter with nigella seeds.
- Bake for 20 minutes or until golden.