Eurasian Christmas Pie (Kristang Christmas Recipe)

minced meat

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content while ground beef is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk lowers calories, while evaporated milk is a budget-friendly substitute.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is lower in fat, while ground turkey can be less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time.

Sift the flour and tip it into the food processor.

Cut the butter up into little cubes and add to the flour.

Pulse the food processor until you get a grainy mix that resembles breadcrumbs with some tiny, butter bits.

Add 2 Tbsp of the ice cold water and pulse again. Stop when the mixture comes together to form a dough.

Tip out onto your work surface and bring it all together to form a dough. Wrap in cling film and rest in the fridge for 30 minutes.

Boil, cool then peel the quail eggs if not bought ready peeled.

Peel and cut the onion into wedges or slice thinly if preferred.

Scrub or peel the carrot, then dice into little cubes.

Clean the mushrooms and halve or quarter them, depending on size.

Chop up your chicken into bite-sized pieces.

If your cocktail sausages are bigger than 5cm (2 in), cut them into bite-sized pieces.

Weigh out your peas into a little bowl.

Heat the oil on medium heat in a wok or large saucepan and fry the onion pieces for 1 minute.

Add the chicken, carrots and curry powder and stir to coat well. Fry for 1 more minute.

Pour in the brandy if using, stir and cook it off for 30 seconds.

Add the flour and stir well to mix the flour in.

Add the stock, cream, mushrooms, mustard and some black pepper, bring to a simmer.

Reduce heat to low and cook for 10 minutes, stirring a couple of times.

Increase the heat to medium, add the sausages, stir and bring back to a simmer. Cook for just 5 minutes.

Add the quail eggs and peas and stir through. Taste and add salt if needed.

Preheat the oven to 200°C/400°F.

Pour your filling into your chosen container.

Dust your work surface with some flour and roll your pastry out to a thickness of about 4mm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens