Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this British staple inspired recipe for Chinatown Chicken Pie. It’s a mash up of takeaway curry and one of Britain’s favourite, the humble pie. It’s simple, comforting but full of flavour, the perfect dish for the weekend.
Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter
The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.
Cooking Time: 20 – 25 minutes
- 4 Cotswold white chicken legs, boneless
- 2 leeks, chopped
- 1 onion, diced
- 50ml grapeseed oil
- 500ml chicken stock
- 100g golden curry
- 250g strong plain flour
- 250g butter, diced at room temperature, not soft
- 1 tsp salt
- around 150ml cold water
- egg yolk
- black onion seeds
- 1kg purple sprouting broccoli, trimmed
- 100g duck fat, melted
- Sieve 250g strong plain flour and 1 tsp fine sea salt into a large bowl.
- Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling out to use.
- When ready to roll out the pastry, roll it out to a £ coin thickness to fit your chosen vessel for your pie, alternatively, roll out to a £ coin thickness then cut out with a cutter & bake separately.
- Light coals on a BBQ to a medium heat. Add the chicken & grill each side until cooked, 65ºC for around 6-8 minutes each side.
- Slice the chicken into thick chunks, set aside.
- Heat the chicken stock in a ProWare Saucepan until boiling then whisk in the golden curry paste whisking all the time & cook until thickened, around 10 minutes.
- In a ProWare Sauté pan, heat the oil then fry the onion & leek until translucent but soft, around 8 minutes, then add the chicken & pour over the curry sauce, stir & season with salt, keep warm.
- Preheat the oven to 200ºC.
- Spoon the pie mixture into a vessel then top with the puff pastry, sealing the edges & glaze all over with the egg yolk.
- Bake the pie for around 20-25 minutes, halfway through the cooking sprinkle the pastry with the black onion seeds.
Brush the broccoli with the melted duck fat then grill the broccoli over coals on a bbq, season with salt then serve alongside the pie.
‘This was a mad love child of a very British Chinese curry & a very British staple, we love it.’