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I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped tribute to that dish.
For the filling, cut all the chicken into 1.5cm chunks.
Heat the oil in a sauté pan or wide saucepan over a medium-low heat. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured.
Stir in the curry paste and cook for a minute or two. Add the chicken, increase the heat a little and cook, stirring, until it has lost its raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12–15 minutes, until the sweet potato is tender.
Add the cornflour, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Taste the sauce and season with pepper and a little fish sauce. Leave to cool, then remove the lemongrass and lime leaves and transfer to a 1.2 litre pie dish.
To make the pastry, put the flour in a bowl. Add the diced butter and lard and rub in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
Using a table knife, work in just enough cold water to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.
Heat your oven to 200°C/gas 6.
Roll out the pastry on a lightly floured surface. Cut a 2cm strip of pastry, dampen the edge of the pie dish with water and press the pastry strip to it. Use a lattice cutter to cut a pattern in the remaining piece of pastry. Pull the pastry very gently to open up the lattice, then place over the pie. Press the edges down to seal, then trim away the excess pastry. Brush the top of the pie with beaten egg then bake for about 30 minutes, until golden.
Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens.
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