Chicken Balti Pie

The Master Pie Maker

Shire Foods in the UK created the Chicken Balti Pie. Bescot Stadium, home ground of Walsall Football Club, was the first sporting venue where the product was sold. Today it’s made by many pie manufacturers around the country.

This is the Chicken Balti Pie recipe we created in my Bakery in the UK back in the 1990’s and as we were situated between Leeds and Bradford which had a large Asian community it took of instantly. To make life easier in the bakery as we had no time at 6 am to start grinding coriander seeds etc. I developed a Balti Spice Mix, the recipe of which I have included here on this page.

In my recipe I use pre-cooked chicken, again to save time in the bakery, but you can use raw chicken if you prefer. It’s very handy if you have leftover chicken or even turkey at Christmas to use up in this recipe.

You can view my Video Tutorial Here

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5 from 1 vote

Chicken Balti Pie

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2 portions

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time40 minutes mins

Course: Main

Cuisine: Adapted Indian

Author: :The Master Pie Maker

Ingredients

Metric - US Customary

For the Pastry

• 400 g Plain Flour
• 170 g Cold Water
• 100 g Lard or any White shortening such as Cookeen, Trex, Etc
• 90 g Butter
• 1 Teaspoon Gara Masala
• -----------------------------------------------------

For the Filling

• 300 g Chicken Thighs
• 135 g Onion Finely Chopped
• 8 g Sugar
• 20 g Mr Paul’s Balti Spice Mix
• 17 g Butter
• 200 g Tomatoes Skinned and Chopped or use tinned chopped tomatoes
• 3 Cloves Garlic
• ¼ Tsp Salt
• Water to adjust as per video.

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

Making the Hot Water Pastry

• First add the cold water, butter, lard and salt to a saucepan and heat until all the fat is melted and the water is just coming to the boil.
• Next mix the flour and Gara Masala together in a large bowl then add the water and fat mixture. Mix well with a wooden spoon handle or similar unti all the flour is incorporated.
• Now tip the dough onto your work top and knead gently until it all comes together into a nice ball of dough. Wrap in plastic wrap and refrigerate until cool and firm. It should feel like modelling clay (plasticine) when ready.

Making the Filling

• Add the oil and butter to a wide pan such as a frying pan, heat gently then add your onions, fry for a few minutes before adding the garlic and ginger followed by the Balti Spice Mix, sugar and salt. Then in with the tomatoes.
• Cook gently for about 2 - 3 minutes before adding the Chicken. If using raw chicken you will need to cook this for about 10 - 15 minutes. If using pre-cooked chicken it just need a good mix. If you think it's a little too dry, add a small amount of water. This will all depend on how wet your tomatoes are.
• Set aside to cool completely, we can't put warm filling into the pastry cases.

Filling the Pie Cases

• Roll out your pastry to fit whatever size tin you're using, line the tin making sure there is no air trapped under the pastry. Fill almost to the top, wet the edge and place on your lid and crimp all the way round. Egg wash the top and I sprinkle a few onion seeds or mustard seeds.
• Bake at 180ºC for about 35 minutes and serve warm with whatever side you prefer.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Asian, Baking, Chicken, Meat, Pies & Tarts, Recipes, The Master Pie Maker, Videos