Preheat the oven to 180 °C. Grease the pie tin with butter.
Cut the butter into cubes. Put the flour with ½ teaspoon salt in a large bowl and add the butter. Knead quickly with cool hands to form coarse crumbs. Add 2 eggs and knead to form a supple dough. If necessary, add 2-3 tablespoons of ice-cold water. Divide the pastry into 2 equal pieces. Wrap in plastic film, or a plastic bag, and leave to rest in the refrigerator until use.
Finely chop the garlic and the onion. Halve the sweet peppers lengthwise, remove the seeds and finely slice the flesh. Slice the paksoy into strips. Slice the chicken breast into 1.5 cm cubes.
Heat the olive oil in a frying pan. Fry the chicken with the curry and paprika powder for about 3 minutes on a high heat until golden brown. Remove the meat from the pan. Fry the onion and garlic for about 3 minutes on a medium heat until translucent and soft. Add the sweet peppers and paksoy and fry for another 2 minutes. Season with salt and pepper. Leave to cool slightly. Drain as much moisture as possible from the mixture and add the chicken.
Dust the worktop lightly with flour. Roll out the pastry with a rolling pin until you have a circle of approx. 30 cm diameter. Line the base of the pie tin with this pastry. Prick the base with a fork. Divide the filling over the base. Roll out the other half of the pastry with a rolling pin until you have a circle of approx. 26 cm diameter. Place on top of the filling and cut out eyes, a nose and a mouth.
Beat the remaining egg and brush over the pastry case. Bake the pie in the middle of the oven for about 40 minutes until golden brown and cooked.
