Thai Curry Chicken Pies

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon rice bran oil
• 750 g chicken thigh fillets, trimmed & chopped
• 1 onion, brown, halved & sliced
• 2 tablespoons thai panang curry paste
• 2 tablespoons flour, plain
• 270 ml coconut milk
• 1/2 cup chicken stock
• 1/2 cup peas, frozen
• 125 g baby corn, sliced diagonally
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 1 sheet frozen puff pastry, partially thawed
• 1 egg, lightly beaten

Recipe

• 1 preheat oven to 200 degrees celsius. heat oil in a deep frying pan over a medium heat. add chicken. cook stirring for 5 - 7 minutes or until browned. transfer to a bowl.
• 2 add onion to pan. cook stirring for 3 - 4 minutes or until onion has softened. add curry paste. cook stirring for 1 minute or until fragrant. add flour. stir 1 minute. add coconut milk and stock. stir to combine. bring to boil. remove from heat. stir in chicken, peas, corn, lime juice, sugar and fish sauce.
• 3 spoon chicken mixture between 4, 1 cup capacity baking dishes or ramekins. cut pastry into 4 squares. top dishes with pastry, pressing edges to seal. brush with egg. using a small sharp knife, make a slit in the top of each pie.
• 4 bake 20 - 25 minutes or until pastry is golden and puffed.