What’s cooking with Mrs Balbir?
Join our Celebrity Chef Mrs Balbir as she cooks a “Jumbo Pataks Butter Chicken Pie” with Susan Usher. Phuket’s “Lady Pie!”
“What’s cooking with Mrs Balbir” is sponsored by Patak’s.
In Thailand, Patak’s is available in Tesco Supercenter, Central Food Halls, Tops Market, Gourmet Market at Paragon and Emporium, Home Freshmart The Mall, Foodland and Villa Market.
“Britian’s favorite curry brand comes to Thailand” *
*Data from Nielsen Great Britain MAT value sales level.
LADY PIE RECIPE
LADY PIE JUMBO PATAKS BUTTER CHICKEN PIE
Ingredients for 4 individual 240 gm jumbo pies or 1 pie in a 23 cm tray
300 gm short crust pastry bottoms
200 gm plain flour
50 gm butter
Pinch of salt
2 to 3 tablespoons of water to mix
200 gm Puff Pastry Tops – difficult to make for the amateur and probably better to buy or to use Short-crust pastry as above. Puff Pastry is available in most
Pataks Butter Chicken Paste Packet — 80gm net. serves 4
450 gm diced Chicken
30 gm butter
1 diced onion
60 ml water
2 fresh diced tomatoes
60 ml cream or yoghurt
Chopped coriander to garnish
Pastry- Mix the flour and salt in a bowl, add the butter (cut into cubes) using your fingertips to rub the butter into the flour until mixture resembles fine breadcrumbs. Gradually add the water stirring it with a knife. Bring together and wrap in cling film and allow to rest for 15 minutes in the fridge. After 15 minutes you are ready to roll out the pastry to either cover 4 individual foil pie trays or 1 x 23 cm foil tray.
Pastry — Place upside down pie tray over ready rolled puff pastry (or short-crust) and cut a circle for 4 the tops mixture (Pie Filling) In a medium sized pan, heat 30gms of butter then add the diced chicken breast and onion, and fry until sealed. Add the contents of the Patak’s packet and fry for 2 minutes. Add 60 ml water and 2 fresh diced tomatoes and cook with the lid on for approx 10 minutes until the chicken is cooked. Stir in 60 ml of cream or yoghurt, and garnish with chopped coriander. Allow mixture to cool.
Having inserted the bottom short-crust pastry in the bottom of the foil tray, add the mixture (pie filling) evenly between the 4 pie trays (or 1 big tray). Brush the rim of the bottoms of the trays with a little whisked egg then place the Puff Pastry (or Short-crust Pastry) lid/top over the top, pressing the edges together to seal. Brush the tops with whisked egg to glaze then bake in a pre-heated oven of 200 degrees C for 30 minutes, or until golden brown.