Torta Salata di Pollo al Curry (Curry Chicken Pie)

Ingredients:

1 roll (250 g) of frozen puff pastry (pasta sfoglia)
3 cups boneless leftover thick curry chicken
2 eggs
1/3 tsp salt or to taste
bread crumb for dusting (optional)

Egg Glaze:

1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Preheat oven to 190 °C.

Unroll pastry along with parchment paper and press lightly into a baking pan (28 cm in diameter).

In a bowl, lightly beat eggs with salt.

Add curry chicken into the eggs mixture, stir to incorporate well.

Fill the prepared pastry with the curry chicken batter.

Sprinkle a layer of bread crumb on top.

Fold-up the excessive edge of pastry inwardly.

Brush pastry surface with egg glaze and bake in preheated oven for 30 minutes or until pastry puff-up and became golden brown.