Ingredients
Method
1.Preheat the oven to 220°C (200°C fan-forced).
2.Heat the oil in a large frying pan over medium-high heat. Add the chicken; cook, stirring, until starting to brown. Add the onion; cook, stirring, for 1 minute. Stir in the curry paste; cook, stirring, for 1 minute or until fragrant. This step is important because it cooks the ingredients in the paste and releases all the flavour.
3.Add the zucchini to pan, then sprinkle the flour over the mixture. Stir for 1 minute or until everything is coated. Pour in the coconut milk, add sugar and fish sauce; bring to a simmer, stirring.
4.Simmer, uncovered, for about 5 minutes or until the chicken is cooked through and zucchini is tender. Stir in the lime juice. Transfer chicken mixture to a 23cm-24cm pie dish. Cool.
5.Brush the edge of the pie dish with egg; place puff pastry over top. Trim pastry; use trimmed corners to cover any gaps around edges. Pierce a few holes in the top with a knife to allow steam to escape.
6.Brush with egg; bake for about 25 minutes or until puffed and golden on top. Serve pie with salad leaves.
This pie has a definite kick of heat. If you want a milder pie, just reduce the amount of curry paste to 1 or 2 tablespoons. Not suitable to freeze or microwave.
Note
