Penang pork curry pies

penang pork curry pies



1.Heat oil in large saucepan, add paste, cook, stirring, until fragrant. Add pork cook, stirring, until changed in colour. Stir in lime leaves, coconut milk, the water, sauce and sugar, bring to the boil. Simmer, uncovered, about 10 minutes or until reduced slightly.
2.Add beans, broccoli, capsicum and bamboo shoots, simmer, uncovered, about 3 minutes or until vegetables are tender. Stir in coriander. Discard lime leaves, cool.
3.Meanwhile, preheat oven to 220°C (200°C fan forced).
4.Spoon pork mixture into four 1½-cup (375ml) ovenproof dishes.
5.Cut pastry a little larger than the tops of the dishes. Brush edge of dishes with egg. Place pastry over filling, place dishes on oven tray, brush with a little egg. Bake about 15 minutes or until pastry is browned and puffed.

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