by Irfan Redzwan
GOLDEN CURRY POT PIE
Makes one 9 inch pie || curry sauce recipe taken from S&B Golden Curry
Time: varies depending on whether you use pre-made pie crust, leftover curry, or both. The curry sauce itself takes no more than 30 minutes.
Tools: large mixing bowl, 8-10 inch pie plate (keep in mind baking time may vary by a few minutes depending on size), plastic wrap, rolling pin, shape cutters if making special crust, medium pot, aluminum foil
Ingredients for crust
2 1/2 cups all purpose flour
1 tsp salt
1/2 cup cold unsalted butter+4 tbsp
3 tbsp sour cream
5-6 tbsp ice cold water
Method
For the crust make sure to use the butter, sour cream, and water as cold as possible. In a large mixing bowl, combine flour and salt. Chop butter into tiny cubes, keeping it as cold as possible, and gently knead it into the flour mixture, but knead it as minimally as possible. Over kneading will cause the gluten to toughen the dough. Knead just enough so it will become barely crumbly. Add sour cream, and then a tablespoon of water at a time so the dough comes together roughly into a ball. It should not be too sticky. Then press slightly into a disk, wrap in plastic wrap and refrigerate for 2 hours or more, or even overnight.
Ingredients for curry
1 tbsp oil
1/4 of an onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
1 lb pork, cubed
1 1/2 - 2 cups water
1/2 tsp curry powder (optional)
3.5 oz box of S&B Golden medium spice curry (or other brand)
Method
Heat oil in a wok or medium pot over medium heat, add vegetables and cubed pork. Cook until vegetables are slightly caramelized but not charred. Add water and bring to a boil; reduce the heat to a medium and simmer for approximately 8-10 minutes or until vegetables are slightly tender. Break the curry cubes into the pot over low heat and, mixing every now and then, and simmer for approximately 5 minutes. Set aside. Can be served with rice.
Assembling
Preheat oven to 425 F. Take out the dough from the refrigerator and let it sit for about 10 minutes. On a cold flat surface, roll out the dough with a rolling pin to about 1/4 inch in thickness. Cut off about half of the dough and press it into the pie pan coming up to the top of the pan. With the other half of the dough, divide it into two. On one of the pieces of dough, cut out little shapes if you desire to make a decorative crust. You can even make braided designs!
Pour the curry into the pie pan, cover it with the untouched crust and seal the sides. Place decorative pieces on top gently. Then poke tiny holes on the top crust. Cover the sides of the crust (the periphery) with aluminum foil and bake for approximately 25 minutes, remove the foil and bake for another 10-15 minutes or until top is golden brown.
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