Massaman Chicken Pot Pie

Method

1. Preheat the oven to 200 °C (oven). Cut the chicken into 2.5 cm pieces and the potato into 1.5 cm dice, roughly chop the onion and cut the carrot into 1 cm pieces. Small pieces cook evenly in the short time a pie needs.

   oven

2. Set a 20 cm pot on medium heat, add the oil and cook the onion and carrot for 4 min, until the onion is translucent.

   Add in this stepNeutral oil 1 tspOnion 100 gCarrot 80 g

   medium heat

3. Add the thick cream from the top of the coconut milk and the curry paste and fry on medium heat for 2 min until fragrant, then add the chicken and cook for 3 min until the outside turns white.

   Add in this stepCoconut milk (unsweetened, unshaken) 90 mlMassaman curry paste 2 tbspBoneless chicken thighs 260 g

   medium heat

4. Add the rest of the coconut milk and the potatoes and simmer on medium-low heat for 13 min, until the potatoes are almost tender but still holding their shape; they finish cooking in the oven.

   Add in this stepCoconut milk (unsweetened, unshaken) 210 mlPotato 160 g

   medium-low heat

5. Mix the cornflour with the cold water until smooth and stir it in with the fish sauce, palm sugar and peanuts. Cook on medium-low heat for 1 min, stirring, until the sauce coats a spoon thickly. Turn off the heat and cool for at least 15 minutes; a hot filling melts the butter in the pastry and stops it rising.

   Add in this stepCornflour (cornstarch) 2 tspCold water 2 tbspFish sauce 2 tspPalm sugar (or light brown sugar) 2 tspRoasted peanuts (unsalted, roughly chopped) 20 g

   medium-low heat

6. Fill 2 × 12 cm ovenproof dish(es) about 80% full with the cooled filling. Cut pastry 2 cm bigger than each dish, lay it over and press the edges firmly onto the rim. Cut two small slits in the middle for steam and brush the top thinly with beaten egg.

   Add in this stepPuff pastry (thawed if frozen) 160 gEgg, for glazing 1

7. Bake on the middle shelf of the oven (oven) for 20 min, until the pastry has risen high and is deep golden. Let it stand for 5 minutes before serving; the filling is very hot.

   oven