Gymkhana chicken pie

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Gymkhana chicken pie

Prepare the chicken
50g plain flour 500g chicken thighs, boned and diced Salt and pepper	Put the ingredients in a large bowl and toss the chicken pieces until they are completely coated in the flour
Pre-cook the pie filling
1 tsp coconut oil	Heat the oil in a large pan
2 cloves 10 black pepper corns 3 cm cassia bark 12 curry leaves	Stir fry for 1 minute
1 tsp fresh ginger, grated 1 medium onion, diced	Fry until the onion is tranluscent
Above chicken pieces	Fry the chicken briefly, to brown all sides
10 baby carrots, blanched & chopped 20 small shallots, peeled 15 green beans, blanched & chopped 1 tsp turmeric powder ½ tsp coriander powder	Cook for about 1 minute
2 tbsp seasoned flour	Cook for another couple of minutes
400 ml tin of coconut milk	Simmer for 5 minutes, then set aside to cool
Assemble the pie and bake in the oven
Above pie-filling (cooled)	Spoon the filling into a large pie dish
110g ready made puff pastry	Roll out the pastry to fit the dish, place a crock egg cup or pie funnel in the centre to hold up the pastry. Wet the edges of the pastry and pinch onto the rim of the pie dish.
1 beaten egg	Brush the top with the beaten egg
1 tsp coriander seeds ½ tsp cumin seeds 1 tsp fennel seeds 1 tsp black sesame seeds	Roughly crush the seeds in a pestle and mortar and sprinkle them over the pastry. Finally bake in a pre-heated oven at 200° C for 10 to 15 minutes until the pastry is golden brown, and crisp at the edges. Serve immediately.