Page 260 - Pie Squared

2 medium onions (285 g), sliced into half-moons (about 3 cups)

1 jalapeño or serrano chile, seeds removed and minced

2 tablespoons (28 g) unsalted butter

2 pounds (900 g) boneless skinless chicken breasts, cut into 1-inch chunks

1 teaspoon kosher salt

½ teaspoon ground black pepper
3 tablespoons all-purpose flour

1 cup (235 ml) chicken stock or water

1 cup (235 ml) coconut milk

1 to 3 tablespoons curry powder

¾ pound (355 g) cauliflower florets from a medium head (about 3 cups)

½ pound (225 g) carrots, diced (about 3 cups)

½ pound (225 g) sugar snap peas, cut into 2 or 3 pieces each (about 1 cup)

½ cup (30 g) roughly chopped fresh cilantro leaves and stems

For the crust: In the food processor, pulse the flour, onion butter,
and salt until the butter is in small pieces coated with flour, about 15
times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 6- by 4-inch rectangle using

plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the

other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet

of parchment, and refrigerate.
For the filling: In a large, heavy Dutch oven, heat the oil over
medium-high heat until it shimmers. Add the onions and cook low
and slow for about 30 minutes, stirring from time to time, until soft,

browned, and sweet. Stir in the minced chile. Transfer the onions to