Chicken Curry Pie recipe - ingredients, nutrition and when to eat it
This pie is filled with chicken and fragrant curry sauce, wrapped in pastry, and baked.
This pie is filled with chicken and fragrant curry sauce, wrapped in pastry, and baked. Its crisp, flaky crust pairs with a rich, tender filling, making it a lovely choice for a warm lunch or a hearty dinner.
Bread & brunch · 40 minutes to cook
Nutrition (per 315.5g serving): 689 kcal · protein 26.3g · carbohydrate 65.4g · fat 35g · sodium 976.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cool the filling completely before adding it to the pastry; if it’s hot, it can melt the butter layers and make the pastry less flaky.
Tips: Simmer the curry filling until thick so it doesn’t run out of the pie.
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Ingredients (1 serving)
- Pastry dough — 100 g
- Chicken thigh — 70 g
- Onion — 0.3 pc
- Potato — 0.3 pc
- Curry powder — 1 Tbsp
- Butter — 1 tsp
- Water — 2 Tbsp
- Egg — 0.3 pc