Start by preparing the rough puff pastry. In a large bowl, combine the flour, salt, garlic and lime zest. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.

Add 80 ml of ice-cold water and mix until the dough begins to form. You may need to add a little more water if it’s too dry – aim for a dough that comes together but isn’t sticky.

Turn the dough out onto a lightly floured surface and gently shape it into a rectangle. Roll it out into a long, thin rectangle about 1 cm thick.

Fold the top third of the dough down towards the centre, then fold the bottom third up over that, like folding a letter.

Turn the dough 90° and repeat the rolling and folding process two more times. After each fold, wrap the dough in cling film and refrigerate for at least 30 minutes.

Meanwhile, in a dry pan over medium heat, lightly toast the coriander and cumin seeds until fragrant, about 2 minutes. Grind them into a fine powder using a mortar and pestle or spice grinder.

In a food processor or blender, combine the toasted spices, chillies, lemongrass, garlic, ginger, shallot, shrimp paste, coriander, lime zest and lime juice. Add a tablespoon of oil and blend until smooth, adding a little water if needed to help the paste come together. Set aside.

After resting, roll out about two thirds of the dough until it’s 1 cm thick. Line your 23–25 cm pie dish with the dough, leaving a little overhang for a rustic finish.

Leave the lined pie dish to chill in the fridge while you prepare the filling.

In a large pan, heat 1 tbsp vegetable oil over medium heat. Add the chicken cubes and cook until browned on all sides (about 6–7 minutes). Remove from the pan and set aside.

In the same pan, add the onion and garlic. Sauté for 10 minutes until softened.

Stir in the green curry paste and cook for 2–3 minutes.

Add the diced potato to the pan, followed by the coconut milk, chicken stock, fish sauce and brown sugar. Stir to combine. Bring to a gentle simmer and cook for about 10 minutes, until the potatoes are just tender.

Return the chicken to the pan and add the turmeric, coriander and lime juice. Continue to cook for another 5-7 minutes until the chicken is cooked through and transfer to a large bowl. Refrigerate until cool.

Next, preheat the oven to 180°C fan.

Remove the lined pie case from the fridge and spoon the cooled filling into the prepared pie dish, smoothing the top with a spoon.

Roll out the remaining pastry to fit the top of the pie. Place the pastry over the filled pie, crimping the edges to seal. Use a sharp knife to cut a small slit in the top to allow steam to escape, then brush the top with egg wash.

Bake for 30–35 minutes, or until the pastry is golden and crisp.

Allow the pie to rest for a few minutes before serving. Garnish with fresh coriander leaves and serve with extra lime wedges on the side.