• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 300g plain flour
  • 1/2 tsp salt
  • 185g cold butter cut into small pieces
  • 125ml iced water
  • 1 tsp lemon juice


  1. Sift flour and salt into a mixing bowl. Rub in half the butter until mixture resembles breadcrumbs. (do not overwork the mixture.)
  2. Mix iced water with lemon juice and sprinkle onto flour mixture, stirring with a spoon or palette knife. Stop adding water as soon as the mixture starts to bind together. (You may not need all the water or you may need a few extra drops. Allow the look and feel of the mixture to guide you.)
  3. Knead the pastry lightly until smooth but do not overdo it or your pastry will start to get elastic and turn tough.
  4. Pat the pastry into a ball; wrap in plastic, then refrigerate for 30 minutes.
  5. Roll out the pastry to a rectangular shape about 5mm thick. Take half the remaining butter and dot it evenly over the bottom two-thirds of the pastry. Fold the top portion over the centre segment. Then fold the bottom segment up.
  6. Seal the open edges by pressing down with a rolling pin. Place pastry on a baking tray, cover with plastic food wrap and refrigerate for 20 minutes.
  7. Roll out pastry and repeat the dotting and folding process with the remaining butter. Refrigerate once more for another 30 minutes.
  8. Use the pastry as you would for your chicken curry pie.

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