Name: Thai chicken pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 270ml can light coconut cream; 2 tablespoon green curry paste; 2 tablespoon almond meal (ground almonds); 300 gram chicken breast fillets, trimmed, finely chopped; 2 teaspoon brown sugar; 1 tablespoon chang's fish sauce; 100 gram green beans, trimmed, cut into 2 cm lengths; 80 gram snow peas, cut into 2 cm pieces; 1/4 cup chopped coriander; 1 sheet frozen puff pastry, thawed; 2 teaspoon milk; 1/2 teaspoon cumin seeds

Ingredients

1 270ml can light coconut cream

2 tablespoon green curry paste

2 tablespoon almond meal (ground almonds)

300 gram chicken breast fillets, trimmed, finely chopped

2 teaspoon brown sugar

1 tablespoon chang's fish sauce

100 gram green beans, trimmed, cut into 2 cm lengths

80 gram snow peas, cut into 2 cm pieces

1/4 cup chopped coriander

1 sheet frozen puff pastry, thawed

2 teaspoon milk

1/2 teaspoon cumin seeds

Method

1.Preheat oven to 220°C/200°C fan-forced. Grease 2 x 1 1/2-cup ovenproof dishes. In a small frying pan, bring coconut cream to a simmer over moderate heat; stir in paste. Cook and stir 1-2 minutes or until fragrant. Stir in almond meal.

2.Add chicken; simmer 4-5 minutes or until cooked. Stir in sugar and fish sauce; stir for 1 minute. Remove from heat; add beans, snow peas and coriander.

3.Spoon mixture into prepared dishes. Cut pastry into quarters (square). Place 2 pieces of pastry over each dish and pinch edges to seal. Brush with milk. Using a knife, cut a cross at centre. Place dishes on a baking tray. Sprinkle with cumin seeds. Bake 20-25 minutes or until golden brown.