Inspired by the karipap, but made into a full meal, this combination of mild Japanese curry with a traditional curry puff ‘pusing’ crust is a winner. The spiral pie crust is a combination of two doughs, one water-based and the other butter-based, resulting in tasty, flaky golden layers.

Serves 2

Ingredients:

Pastry:

Water Dough

160g all purpose flour

1 egg, beaten well (use ½ for the recipe and reserve the other half to brush the pastry before baking)

1 tablespoon cooking oil

25ml water

⅛ teaspoon salt

Butter Dough

100g all purpose flour

75g unsalted butter, melted and cooled

⅛ teaspoon salt

Curry

1 tablespoon olive oil

40g yellow onion, peeled and cubed

220g chicken breast, cubed

80g carrot, peeled and cubed

80g potato, peeled and cubed

240ml water

40g Japanese Curry Paste

40g oyster mushrooms

40g frozen edamame, peeled

Method:

1. For the pastry: In a large glass or stainless steel bowl, combine the ‘water dough’ ingredients. Mix until the dough comes together, then put it on a lightly floured board, and knead till it comes together in a smooth ball (6-8 mins). Alternatively you may use a kitchen mixer with a dough hook attached. Place the ball in a ziploc bag and rest it in the fridge.
2. Mix the ingredients for the butter dough together in a bowl, knead briefly till it forms a ball, and quickly put in a ziploc bag in the fridge.
3. Preheat the oven to 220℃.
4. For the curry: Using a medium size pot, heat the oil over medium heat. When the oil is hot, add the onions, carrots, potatoes and chicken and stir-fry for 6 minutes.
5. Add the water and simmer for 8-10 minutes, until the potatoes and carrots are tender.
6. Add the curry paste and stir till dissolved and thickened (2 minutes), then add the mushrooms and edamame. Turn off heat.
7. Prepare an oven proof pot or dish which will snugly fit the curry. Put the curry inside and allow to cool slightly.
8. Take the pastry balls out of the fridge. 
9. On a large piece of baking paper or a lightly flour board, pat or roll your water dough into a flat circle, just large enough so that when you put the ball of butter dough in the middle, the water dough can completely enclose it.
10. You will now have a ball with the butter dough inside, in the centre of the water dough.
11. Using a rolling pin, roll the dough out into a rectangular shape, about 1-inch thick.
12. Roll the shorter side of the rectangle all the way up like a swiss roll, then cut it into half through the middle. From the cut sides, you can now see the two doughs spiralled together. Reserve 1 side in a ziploc bag in the fridge.
13. With the other piece, place the cut side down on the board, use your rolling pin to press down on the dough, rolling it out into a circle about 0.4 cm thick. Quickly lift the dough up, and place it over the curry dish.
14. Using a fine-bristled brush, brush the egg mixture evenly over the pastry then quickly place in the middle of the preheated oven. It will need to cook for 25-30 minutes, or until the filling is bubbling and the pastry is golden brown.
15. After the pie has been in the oven for 5 minutes, take the 2nd piece of dough out and roll it into a circle (same as previous) then brush it with the egg mixture.
16. Place it on a piece of baking paper on a flat baking tray. Add it to the oven with the pie - cook this extra pastry for 20-mins until golden and crispy.
17. Remove the pot pie from the oven and serve immediately, with extra pastry for dipping into the curry.