Chicken Rempah Pie

  Spicy Rempah Chicken Pie

I received some jars of Rempah paste that had to be used up within a week, so have been experimenting with various recipes  and enjoying the results. 

The Malay word rempah means spice paste and it is a blend of various herbs and spices used as an aromatic base for a range of dishes in Malaysia and Singapore.

This Malaysian spice paste recipe can be used as a base for chicken or seafood curries or just about anything.  Experiment like me and turn out an array of mouthwatering dishes.

This past week, we have had dosa with Mince Rendang, Grilled Chicken marinated with Rendang paste and also Rempah Pie- 

Chicken Pie with a  Rempah filling which was finished in one sitting. You just have to make it yourself.
 The Recipe:    
225g plain flour;100g butter ,diced; 1/2 tsp salt

 Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.


Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for at least one hour or overnight while
preparing the filling.

Rempah Mixture:
2 inch galangal, peeled and cut into pieces;3 stalks lemongrass, 
Cut and use the bottom white part only; 5 candlenuts, smashed with large  knife;2 inch fresh turmeric, peeled and cut into pieces;3 big cloves  garlic, peeled;  2- 3 dried chilies to taste; 20 shallots, peeled and cut into half;1 sq inch belachan (fermented shrimp paste); 2-3 tbsp olive oil.                         
Grind all the ingredients in a blender.
Fry the spice paste in olive oil over low heat until fragrant.  If you’re not using it right away, you can store it in the refrigerator or freezer.          

The Filling:

500gms boneless chicken, cubed; 2 medium potatoes, boiled and cubed; 2 tbsp. Cornflour; 1 cup chicken stock;1 tbsp plain flour;  Rempah; 1 tsp salt; 1 tbsp olive oil; a handful of peas.

1 medium egg beaten- this is the egg was for the pie.

Preheat the oven to 200 degrees Celsius.
Wash, dry and dice the chicken fillet into bite-sized cubes.  Mix with the corn flour, rempah, salt and marinade for 1 hour.
Heat 1 tbsp oil in a large non stick pan and add the chicken mixture. Lower heat and brown chicken all over. Add the cubed
potatoes, the plan flour, chicken stock and peas and cook till thick an bubbly. Remove from heat and keep warm.

To Assemble:

Take the dough out of the refrigerator and divide into two equal parts. Return one half to the refrigerator till required.   Roll dough out to fit a 9 inch pie plate. Place crust in oiled pie plate. Press the dough evenly into the bottom and sides of the pie plate. Gently put the warm filling into the pie crust. Roll out the second piece of dough and place over filling. Pinch the edges together and make
decorative patterns on  the edges if desired. Make holes in top with a fork for steam to escape.
Brush the top generously with the beaten egg. Bake in preheated oven at 200 C for 45 minutes or until metal skewer inserted in
center comes out clean. Rest pie for 10 minutes, cut into wedges and serve with salad of your choice.

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