Thai Curry Chicken Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon plain flour
• salt and pepper
• 800 g chicken breasts, cut into 2 cm cubes
• 2 tablespoons canola oil
• 6 green onions, finely sliced
• 150 g button mushrooms, sliced
• 4 tablespoons thai green curry paste
• 400 ml coconut cream
• 2 kaffir lime leaves
• 1/2 cup frozen peas
• 1 lime, grated and juice of
• 2 tablespoons fresh coriander, chopped
• 2 sheets puff pastry, thawed
• 1 egg, beaten

Recipe

• 1 season flour with salt and pepper.
• 2 toss chicken in flour then shake off excess.
• 3 heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
• 4 add the green onion and mushrooms, cook for 1 minute.
• 5 add the curry paste and cook, stirring for 1 minute.
• 6 add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
• 7 remove lime leaves and stir in coriander.
• 8 allow to cool.
• 9 preheat oven to 200c (400f).
• 10 lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
• 11 place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• 12 divide curry mixture between the pie dishes.
• 13 press a pastry strip around each rim and brush with water.
• 14 carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
• 15 brush pie tops with beaten egg.
• 16 bake for 20 minutes or until puffed and golden.