For the pie crust
For the filling
For the white sauce
1Use cold butter. You can keep the butter in the freezer for 15 minutes if the butter is soft.
2Mix flour, butter, vinegar and ice cold water.
3Bring the dough together without applying pressure.
4Do not knead.
5Divide the dough into two parts.
6Shape it into a log.
7Refrigerate it for 1 hour.
8Meanwhile prepare the filling.
9Heat a heavy bottom saucepan.
10Add butter. Add chopped onion, garlic.
11Add chicken or paneer. Cook on low flame. Add the vegetables and pepper powder. Cook well. Turn off the heat.
12Mix milk and corn flour without lumps. Keep it aside.
13In a small pan, heat butter on very low flame.Add flour.Stir for a minute. Add milk and corn flour mixture.Let it thicken for a minute or two.
14Turn off the heat.Add this to the cooked chicken. Gravy should be thick.
15Take the dough from the refrigerator.
16Using a sharp knife slice two discs.
17I am using small size ramekins to bake.
18Place the disc between two layers of cling film. Roll out thin using a rolling pin without applying much pressure.
19You need to roll out two discs. One large one for the base and a slightly smaller one for the top crust.
22You can add peri peri sauce if you want it more spicy.
23Seal it well.
24Trim the edges.
25Make a small cut using a sharp knife.
26Refrigerate it for 10 minutes.
27Pre heat the oven at 150 degrees C .
28Bake for 30-40 minutes until the crust is crisp and golden brown in colour.