1. Set aside the pie skin under room temperature.
2. Heat oil, fried onion, cumin and black pepper in a wok until onion is lightly browned. Add the chicken pieces and stir until cooked. Do not over-shrink the chicken meat.
3. Add curry powder and plain flour under low fire and stir evenly. Add water, button mushroom, chicken stock cube and salt to taste. Cook until sauce is thickened.
4. Heat oven to 180°C.
5. Cool pie stuffing and dish out onto the pie container you desire.
6. Sprinkle flour onto the table and roll out pie skin, smoothen softly, wrap and seal the pie stuffing, ensure the edges of pie container is wetted with water so that pie skin can stick firmly.
7. Brush egg and milk mixture onto the pie skin with a brush. You may knead the pie skin or cut off the excess pie skin according to the shape you desire. Make sure you prick once or twice on the pie skin with fork in order to allow hot air to escape during the baking process.

Note: Do not bake the pie too long as it will cause the pie skin to toughen when cooled.

Ready-made pie skin of size 12” x 6” for covering, the top of pie

3 tbsp
Sunbeam canola oil

500g
chicken breast meat, diced

4
onions, diced

3 tbsp
Bake King plain flour

1 tsp
cumin, crushed

1 tsp
black pepper, crushed

200ml
water

2 tbsp
meat curry powder

1
Knorr chicken stock cube

Salt to taste

5 stick       
celery, finely sliced

200g
button mushroom, quartered