Name: Thai chicken curry pies
Cook time: 60 min
Total time: 60 min
Ingredients: 2 tablespoon peanut oil; 1 brown onion, sliced thinly; 1 clove garlic, crushed; 10 centimetre stick fresh lemon grass, chopped finely; 2 centimetre piece fresh ginger, grated; 600 gram chicken thigh fillets, cut into 3cm pieces; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 165 millilitre can coconut milk; 1 tablespoon cornflour; 1/4 cup chicken stock; 1 tablespoon fish sauce; 1 fresh kaffir lime leaf, shredded finely; 1 fresh long red chilli, sliced thinly; 1/4 cup coarsely chopped fresh coriander; 2 sheets shortcrust pastry; 1 egg, beaten lightly; 2 sheets puff pastry

Ingredients

2 tablespoon peanut oil

1 brown onion, sliced thinly

1 clove garlic, crushed

10 centimetre stick fresh lemon grass, chopped finely

2 centimetre piece fresh ginger, grated

600 gram chicken thigh fillets, cut into 3cm pieces

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

165 millilitre can coconut milk

1 tablespoon cornflour

1/4 cup chicken stock

1 tablespoon fish sauce

1 fresh kaffir lime leaf, shredded finely

1 fresh long red chilli, sliced thinly

1/4 cup coarsely chopped fresh coriander

2 sheets shortcrust pastry

1 egg, beaten lightly

2 sheets puff pastry

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook