3/4 pounds of chicken breast, diced
1 cup vegetale marinade
1 tablespoon – 1/4 curry paste
1 tablespoon minced garlic
Salt and Pepper
1/4 cups minced garlic
4 cups yellow onions, diced
2 cups carrots, diced
2 cups celery, diced
4 cups cauliflower (1 head), diced
4 cups bell peppers (mix colors), diced
4 cups zucchini (green and yellow), diced
2 cups mushroom, diced
11/4 cups mild curry paste
14 ounces of whipped cream cheese, room temperature
4 cups shortcrust pastry mix
1/2 cup water
1/2 teaspoon onion powder
Egg wash (2 eggs mixed with 1/2 cup milk)
Melted butter
Curry Salt Topping
5 tablespoons cury powder
3 tablespoons grey sea salt
1 tablespoon paprika
1 tablespoon white pepper
Marinate the chicken the day before in the vegetable marinade and 1 tablespoon curry paste. Next day, saute the chicken with garlic, 13 cup curry paste, salt and pepper. Do not overcook the chicken When the chicken is done, set aside.
Cut all vegetables into a small dice. Saute vegetables in a pan with the butter, garlic, olive oil mixture until soft. Add curry paste cook over medium heat. Stir frequently until all water is cooked out. Season with salt and pepper. Fold curry chicken into the vegetables, mixing well. In a mixing bowl, beat the cream cheese until light and fluffy, then fold into vegetable chicken mixture.
Mix the shortcrust pastry mix with 1/2 cup of water and 1/2 teaspoon onion powder to form a dough. Roll out the dough to 1/8-inch thickness and cut into 31/2-inch circles. Place circles on a flat surface and brush with egg wash. Place a spoonful of the chicken filling in the middle. Fold the pie outer edges together in the middle and pinch the edges of the dough together. Brush with melted butter. Sprinkle heavily with the curry salt topping. Bake in the oven at 375 degrees 20-30 minutes until golden brown and cooked. These can be frozen until ready to cook.
