Brothers Ryan and Chan Khun may not have grown up eating pies in Cambodia, but since migrating to Australia they've become masters of the national favourite, claiming the overall title at the Australia's Best Pie Competition five times in the past eight years.
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This year's top honour went to Country Cob Bakery's Malaysian-style prawn curry pie, with golden pastry encasing coconut-poached prawns infused with galangal, lemongrass, chilli and ginger. Ryan reveals how the award-winning recipe is made.

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