California Raisin with Couscous Liwet Pie

For Pie Dough. Place the mixing bowl in the chiller for at least 30 minutes, allowing it to become completely cold before using. Add the flour, butter, and salt to the cold mixing bowl. Using a paddle attachment on low speed, mix until the mixture becomes crumbly. Add cold water and continue mixing just until a dough forms. Shape dough into a disc, wrap it in cling film, and chill for 30 minutes before rolling it out.

For Couscous Liwet. Cook the couscous according to the instructions on the packet, set aside. Heat oil in a pan, sauté shallot and garlic until fragrant, set aside. In a saucepan, add coconut milk, pandan, lemongrass, lime leaves, salt, and pepper. Bring to a simmer then remove from heat, pour over cooked couscous in a bowl, cover and let it sit for 10 mins. Fluff couscous with a fork and remove herbs. Fold in California Raisins and sautéed garlic and shallot. Allow to cool before assembling.

For Garnish. Place garlic cloves, shallots, and chilli padi on a baking tray. Drizzle with olive oil and toss to coat evenly. Bake in a preheated oven at 180°C for 5-10 minutes.

To Assemble and Bake. Preheat the oven to 180°C. Roll out chilled dough to 2mm thick. Mould dough into 8.5 cm pie moulds (make 6). Fill each pie dough shell with cooked couscous-California Raisin mixture, taking care not to overfill. Cover the pies with the remaining dough, rolled out to 2 mm thick. Crimp the edges and pierce the tops a couple of times with a fork. Brush with egg wash. Bake for 20-25 minutes or until golden brown and crisp. Allow to cool slightly before topping with baked garlic, shallots, chilli padi and crispy fried shallots.