Servings: 4 · Prep Time: 25 mins · Cooking Time: 30 mins
Total Time: 55 mins

Dinner | Fibre | Lunch

If you love pies and are a fan of Thai curry, then you will love this recipe. That said, you could follow the principle of the dish and make any pie you like. You could make a Chicken Tikka pie or even a Balti pie; it is totally up to you.


The Pastry

  • Almond Flour (7 heaped tbsp)
  • Coconut Flour (4 heaped tbsp)
  • Konjac Flour (2 heaped tsp)
  • Baking Powder (1 tsp)
  • Egg (1 large)
  • Olive oil (3 tbsp)
  • Salt (pinch)
  • Water (6 tbsp)
  • Butter (to grease pan)

The Curry

  • Chicken Breast (2 large)
  • Spring Onion
  • Red Onion
  • Lemongrass (1 stick)
  • Garlic (4 cloves)
  • Ginger (2cm square block)
  • Red Bell Pepper
  • Soft Cream Cheese (250g)
  • Thai Curry Paste (2 tbsp)
  • Paprika Powder (1 tsp)
  • Salt and Pepper (sprinkle)
  • Eggs


For the pastry - Mix all of the ingredients in a bowl, until you get a dough like texture. Add a little bit more water if it is too thick.

Grease the inside of a round baking tray with butter. I also put a greased parchment paper on the bottom. I use a 25cm wide and 8cm high baking tray and all of the measurements of the ingredients are for that size. I use two sheets of greased parchment paper to roll the dough between. The based I make slightly bigger than the actual base, so that when I put it in the baking tray it comes up the sides by a few centimetres. I then with wet hands, fix the dough around the inside of the baking tray. I then put the top of the pie, on a separate piece of paper. I put it all in the oven at around 180�C for about 15 to 20 minutes.

Boil the chicken. While it is boiling, chop up all the ingredients and put them into a frying pan with olive oil and fry them. Put in the curry paste, chop the chicken and put it in too and give it a good stir and cook for about 5 minutes. Beat the 3 eggs and put them and the soft cheese, the konjac Flour, salt and pepper into the frying pan and stir for a further 5 minutes.

Next pour the curry into the pie, put on the pastry top and push with your fingers around the edge to join it together and then put back in the oven for a further 10 minutes or so.

Serve with a garnish of coriander and chilli flakes.