Pie Crust
• Mix plain flour, permeate, caster sugar and salt together in a mixing bowl.
• Mix butter into the flour until mixture resembles coarse crumbs.
• Stir in water, a tablespoon at a time until a dough is formed. Then, roll the dough out to approx. 3 mm thickness and mold onto 2.5” pie plate with each dough weighing approx. 30g.
• Set aside 200g of dough for the top crust.

Curry Chicken Filling
• Heat oil over medium heat. Sauté onions and garlic till fragrant.
• Add in carrots, potatoes and water. Bring to a boil and cook till soft. Add in diced chicken and spices. Bring to a boil and simmer for 10 minutes.
• In a separate pot, heat cream cheese and chicken broth over low heat, whisking till smooth.
• Combine all ingredients together and mix evenly. Set aside and allow to cool.

Assemble and Bake
• Spoon approx. 65g of curry chicken filling into each crust-lined pie plate.
• Roll out remaining dough on a lightly floured surface and place dough over filling.
• Brush lightly with beaten egg and bake at 185˚C for about 30 minutes or until crust is golden brown.

Makes 7 pies