Thai chicken curry pies

These fragrant pies are a great savoury lunch snack.

  • 1 hr cooking
  • Makes 6 Item
  • Print


Thai chicken curry pies
  • 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


Thai chicken curry pies
  • 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.

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