Keto chicken curry pie
- butter, for greasing
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 4 tbsp 4 tbsp sesame seeds
- 4 tbsp 4 tbsp
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp olive oil or coconut oil
- 1 1 large egglarge eggs
- 4 tbsp 4 tbsp water
- 11 oz. 300 g cooked chicken breast, cut into bite-sized pieces
- 1 cup 240 ml mayonnaise
- 3 3 large egg, beatenlarge eggs, beaten
- ½ (2½ oz.) ½ (70 g) , finely chopped, finely chopped
- 1 tbsp 1 tbsp curry powder
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, at room temperature
- 1¼ cups (5 oz.) 300 ml (140 g) cheddar cheese, shredded
- Preheat oven to 350°F (175°C). Cover the bottom of a 10" (23 cm) round, springform pan with parchment paper. Grease the bottom and sides of the pan.
- Add the ingredients for the pie crust into a food processor bowl, and mix together for a few minutes, or until the dough thickens into a ball. Alternatively, the crust ingredients can be mixed together with a fork, or hands.
- Evenly press the dough onto the base, and sides of the pan (about 1" high), with lightly oiled fingers, or spatula. Pre-bake the crust, uncovered on the middle rack, for 10–15 minutes or until lightly browned.
- Add the filling ingredients to a large bowl, and mix together until combined. Spread the mixture into the pie crust. Bake for 35–40 minutes or until the pie becomes lightly browned. (Check the pie half-way through the bake time; if it is browning too quickly, cover with aluminum foil.)
- Set aside to cool before serving.
A savory pie is as versatile as it is delicious. It really satisfies as a convenient work lunch. Or bring it along for a hearty family picnic. Savory pies also freeze incredibly well, so – if you’re lucky enough to have any – don’t let those leftover slices go to waste.
Recommended special equipment
- Food processor