Iris Bakery — Jasmin’s Chicken Masala Pie
Baked until golden and flaky, this hearty pie is perfect for sharing and makes a comforting centrepiece for a family meal.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
For Baked in Mud, we’re delighted to feature Iris the Bakery, a family-run Brunswick favourite inspired by Copenhagen pastry culture. Founded by Tom and Betty, and named after their daughter, Iris has quickly become known for its seasonal, thoughtful baking.
They’ve shared their Jasmin’s Chicken Masala Pie recipe.
Pastry Ingredients
Bakers flour – 500 g / 17.6 oz / 4 cups
High-extraction flour – 490 g / 17.3 oz / 3 ⅞ cups
Cultured butter, cold – 740 g / 26 oz / 3 cups
Sea salt – 20 g / 0.7 oz / 1 ½ tbsp
Lemon juice – 10 g / 0.35 oz / 2 tsp
Cold water – 450 ml / 15.2 fl oz / 1 ⅞ cups
Cultured Butter Rough Puff Pastry
- Mix the flours, butter, and salt with a paddle until combined but with large chunks of butter still visible.
- Add the lemon juice and most of the cold water, keeping back about 50 g to add later if the dough feels dry.
- Flatten the dough into a rectangle (approx. 30 × 30 cm) and refrigerate, wrapped in silicon paper or cling film, for at least 2–3 hours (preferably overnight).
- Allow the dough to temper out of the fridge for 20–30 minutes. Roll in one direction only until you have a rectangle measuring approx. 90 × 30 cm. Fold into thirds, like a letter.
- Rotate the folded dough 90 degrees and repeat this process twice more.
- After the last fold, roll out to approx. 60 × 30 cm. Rewrap and refrigerate for at least 2 hours before rolling out for use.
Filling Ingredients
Chicken thigh, diced – 1.5 kg / 3 lb 5 oz
Brown onions, peeled – 2 large (~300 g / 10.5 oz)
Ginger – 30 g / 1 oz
Garlic cloves, peeled – 4 cloves (~12 g / 0.4 oz)
Red pepper, seeds removed – 1 large (~150 g / 5.3 oz)
Green chillies – 3 (seeds in or out, as preferred)
Large ripe tomatoes – 4 (~600 g / 21 oz) or 1 can
Curry powder – 25 g / 0.9 oz / 2 tbsp
Garam masala – 8 g / 0.3 oz / 2 tsp
Cumin powder – 8 g / 0.3 oz / 2 tsp
Black mustard seeds – 5 g / 0.2 oz / 1 tsp
Yellow mustard seeds – 5 g / 0.2 oz / 1 tsp
Fenugreek seeds – 5 g / 0.2 oz / 1 tsp
Curry leaves – 12 leaves
Rice bran oil – 100 g / 3.5 oz / ⅓ cup
Coriander – 1 bunch
Spring onions – 1 bunch
Chicken Curry Filling
- Prepare the wet masala — In a food processor, blend onions, ginger, garlic, tomatoes, and red pepper into a smooth paste. Set aside.
- In a large heavy-based pan, heat the rice bran oil to 180 °C. Add the whole spices and curry leaves and roast until aromatic.
- Add the ground spices and cook over medium heat, stirring constantly for 2–3 minutes, until fragrant and lightly coloured.
- Add the diced chicken and sear for 2–3 minutes until lightly browned.
- Stir in the wet masala. Bring to a simmer, then reduce heat and cook uncovered for 45–60 minutes.
- Once the gravy has reduced, thickened, and sweetened, season with salt and lemon juice. Finish with chopped spring onions and coriander.
Assemble
Cut the pastry into two portions: approx. two-thirds and one-third. Roll the larger piece into a rectangle big enough to line your oval baker. Drape into the dish, pressing into the corners and trimming the edges slightly.
Roll the smaller piece into a rectangle large enough to form a lid. Using the base of the dish as a guide, trim into an oval.
Fill the lined dish with the cooled chicken curry mixture. Place the pastry lid on top and seal the edges with a fork. Brush with egg wash.
Chill the assembled pie for at least 1 hour to allow the pastry to relax and minimise shrinking.
Bake at 190 °C for 35–45 minutes, until the pastry is golden and puffed, and the filling is hot in the centre.