Thai chicken curry pies

These fragrant pies are a great savoury lunch snack.
thai chicken curry pies
6 Item



1.Heat oil in large saucepan; cook onion, garlic, lemon grass and ginger, stirring, until onion softens.
2.Add chicken; cook, stirring, until browned. Add spices; cook, stirring, until fragrant. Add coconut milk; bring to the boil.
3.Reduce heat; simmer, uncovered, 10 minutes. Add blended cornflour and stock; cook, stirring, until mixture boils and thickens; cool. Stir in sauce, lime leaf, chilli and coriander.
4.Preheat oven to 200°C/180°C fan-forced. Grease six-hole (¾-cup/180ml) texas muffin pan.
5.Cut six 12cm rounds from shortcrust pastry; press into pan holes. Brush edges with a little of the egg. Spoon chicken mixture into pastry cases.
6.Cut six 9cm rounds from puff pastry; top chicken mixture with puff pastry rounds. Press edges firmly to seal. Brush tops with remaining egg. Cut a small slit in top of each pie.
7.Bake pies about 25 minutes. Stand in pan 5 minutes before serving.

Related stories