Page 259 - Pie Squared

CURRIED CHICKEN SLAB PIE

WITH A CARAMELIZED ONION CRUST

Serves 12 to 18

A splendidly rich and exotic-tasting pie, full of texture and a little bit
of heat. Add the seeds from the jalapeño for more zing, or remove
the chile pepper altogether to keep the filling on the mild side. Curry
powders are combinations of spices and the flavors can vary widely,

so it’s good to find one you like (and replace it frequently as old curry
powder has no punch whatsoever). The recipe calls for 1 to 3
tablespoons curry powder: Taste the filling for flavor and add more
as needed, remembering once cloaked in crust, the filling should be

assertively spiced to get noticed. Try a turmeric-tinted Madras-style
curry with cumin, coriander, ginger, cardamom, and chiles, or change
the flavor entirely with garam masala, in which cinnamon, bay, and
cloves play with cumin, coriander, and cardamom.

Make Ahead: The curry filling may be made up to 3 days ahead and

refrigerated, or frozen for 3 months. Defrost overnight in the
refrigerator.

CARAMELIZED ONION CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) Onion Butter (here)

½ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

3 tablespoons canola, grapeseed, or vegetable oil