Michelin stared chef Glynn Purnell visited Paul’s kitchen to make a pie fully of eastern promise.

Glynn Purnell started cooking professionally at the age of 14 after securing a work experience placement in a hotel. Today he runs his own restaurant that has recently received the BMW Square Meal Best UK Restaurant award.

Purnell was once described by the Birmingham Post as “undoubtably the finest chef to hail from Chelmsley Wood”.

Today Glynn serves up a balti delight with his chicken balti baked pie for the master baker to try.

A balti is a type of curry normally served in a thin, pressed steel wok-like “balti bowl”. However, unlike most curries that has their origins in the east. This one is very much a western creation with its origins in Birmingham.

Glynn makes his balti pie pastry using strong flour, eggs and butter. He uses leeks as the basis of his balti filling cooked with butter and garlic.

He then adds chopped shallots to the pan and allows everything to cook for a few minutes before adding the curry powder, cumin and garam masala. He then adds liquid stock and mixed into his pie filling mixture.

In the meantime, he cooks his chicken on the stove until soft. He then dices the chicken and adds it to the balti mixture in a bowl with fresh coriander leaves.

Glynn rolls out his pastry, transfers it to a pan, then adds his filling and made it into a pie. He then baked it in the oven for 180 degrees for 15 minutes.

Glynn then adds egg wash over the pie and puts it back in the oven for another 10 minutes at 160 degrees.