by Glynn Purnell from Cracking Yolks & Pig Tales (Kyle/Octopus)
Photography Laura Edwards
The lid off the life in the kitchen with 110 Stunning Recipes
Football is one of my escapes. Down to the Blues I go, which is my beloved Birmingham City. It’s a long, long road and we are a tough team to follow, mainly because we don’t have much success! You can change your house, change your job, even change your wife. But you NEVER change your team. Anyway, back to food – this is my salute to the Balti pie from the football. I think if you make it, the success will be yours. KEEP RIGHT ON!
Serves 4
Ingredients
For the pastry
100g lard
100g butter
200ml water
500g plain flour
1½ tablespoon of salt
2 free-range eggs, beaten
Method
1. Put the lard, butter and water into a pan and heat until melted.
2. In a mixing bowl, combine the flour and salt. Add the beaten egg and beat, on a medium speed, using the paddle attachment on the food mixer for 1 minute.
3. Pour the melted lard and butter mixture into the bowl, increase the speed and beat the mixture for 2–3 minutes until fully combined and shiny.
4. Flatten out the mixture onto a lightly floured tray and refrigerate for 1 hour.
For the filling
3 chicken breasts, roasted and cut into 2.5cm square pieces
100g butter
1 shallot, diced
1 leek, shredded
2 cloves garlic, crushed
100g plain flour
2 tablespoons mild curry powder
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon garam masala
500ml chicken stock
juice and zest of 1 lemon
½ bunch coriander
salt
1 free-range egg, beaten, to wash Pastry
Method
1. Preheat the oven to 200°C/gas mark 5.
2. Melt the butter in a pan and fry the shallot. Add the leek and garlic, then stir in the flour and spices and cook over a low heat.
3. Gradually add the stock, continually mixing over a low heat until the flour is cooked out and the mixture reaches a thick coating consistency.
4. Add the lemon juice and zest, and season with salt to taste. Add the coriander and mix. Remove from heat, allow to cool slightly, then add the chicken.
5. Remove the pastry from the fridge and roll out, on a floured surface, to a thickness of 5mm. Cut off ⅓ of the pastry and put to one side for the ‘lid’ of the pie. Use the larger piece to line a pie dish. Fill with the chicken mixture, cover with the remaining pastry and pinch/crimp around the edges to seal.
6. Brush the top of the pie with the egg wash and place into the oven. After 15 minutes, remove from the oven and brush with egg wash again. Reduce the oven temperature to 180°C/gas mark 4 and cook for a further 10 minutes.
Allow to cool slightly before serving.
Drinks tasted on air, alongside the dish.
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