Penang pork curry pies

  • 1 hr cooking
  • Serves 4
  • Print


Penang pork curry pies
  • 1 tablespoon peanut oil
  • 1/2 cup (150g) penang curry paste
  • 500 gram minced (ground) pork
  • 2 kaffir lime leaves, torn
  • 1 2/3 cup (400ml) coconut milk
  • 1/3 cup (80ml) water
  • 2 tablespoon fish sauce
  • 1/4 cup (65g) grated palm sugar
  • 150 gram green beans, chopped coarsely
  • 100 gram broccoli, chopped finely
  • 1 small_piece red capsicum (bell pepper) (150g), chopped finely
  • 225 gram canned bamboo shoots, drained
  • 1/4 cup fresh coriander (cilantro), coarsely chopped
  • 2 (sheets) puff pastry
  • 1 egg, beaten lightly


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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