Balti Pies (English)
For the filling:
Two chicken breasts or eight chicken thighs, cut into bite sized pieces*
Half a large onion, chopped fine.
1 cup frozen peas**
1/2 cup diced potato**
1/2 cup diced carrot**
1/2 teaspoon stock powder
2 tablespoons oil or ghee for frying
1 jar of Patak's Balti sauce***
4 sheets of frozen puff pastry
Milk for glazing
*If chicken isn't your thing, substitute that anything, from TVP (Textured vegetable protein) to kangaroo.
** The vegetables are not decreed by holy covenant. If you want sultanas and almonds, throw them in! If you have leftover broccoli florets, swap these for the peas! Use your imagination!
*** If this isn't available just use any Indian sauce you enjoy - or feel free to make a simple curry sauce. About 2 cups in volume will do for this recipe.
Heat a heavy bottomed frying pan for a couple of minutes before chucking the oil or ghee in, then fry the onion on a low-medium heat for around four minutes or until it turns translucent.
Then add the potato and carrot, continue cooking for a further 5 - 7 minutes, stirring occasionally or tossing the pan with a deft flick of the wrist if you are pretentious, have no utensils, or both. In any event as soon as the potato and carrot begins to soften add the chicken and stock and stir everything together.
Taste occasionally for texture - ideally when you bake these, the veg should be just a little soft.
Warm the oven to 180 C
Cook for a further 2-4 minutes or until the chicken is no longer translucent and add the Balti sauce and the peas. Allow this to heat through for a couple of minutes then set aside to cool a little.
Once the thick & pasty Balti pie filling is cooled a little, take the frozen puff pastry sheets out of the freezer and lay one flat, scoring a cross, with a small sharp knife.
Dollop Balti mixture, about two-three tablespoons in the outer-centre of each scored square and brush the edge with milk to make it adhesive, then fold the pastry from the middle, over the mixture, pressing down enough to seal the pie as a triangular envelope of Baltified goodness.
Brush each pie with some milk and make a couple of air holes in the top, to allow steam to escape.
Bake on a silicon sheet or baking tray for 15-20 minutes and serve just after Sergio Aguero nutmegs Per Mertesacker or Arsene Wenger 'doesn't see' a blatant foul committed by one of his players.
Only kidding - just serve hot - or cold. They really are nice with beer and good company!
Pairs Well With
Balti Pies are the hands-down favourite 'round at the 'Dares & whenever Arsenal are entertaining* Manchester City, we troupe along with Balti Pies to make up for Arsenal's inevitable humiliation.
A North-West English/Indian fusion delicacy sans pareil, which is typically served anywhere where a plate or cutlery might be something of an encumberance - and most legendarily at Manchester City's Etihad Stadium.
Balti pies are best served with warm, flat beer and another total thumping for the Gunners.
And lime/mango/brinjal pickle if you are feeling really adventurous.
Can be made with Chicken, Lamb, Beef, Fish or vegetarian - whatever tickles your fancy!
*This really isn't a euphemism.
Submitted by: "Biddick-Freeman Family"