After you taste these deliciously rich and creamy Thai curry inspired pies with flaky crunchy pastry you won’t be able to stop at just one!
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1/2 onion, finely chopped
- Ginger, 2 teaspoons finely grated
- Chilli, seeds removed and finely chopped
- 500g chicken mince
- 3 teaspoons lemon rind, grated
- 1/4 cup coriander, chopped
- 1/4 cup coconut milk
- 2 teaspoons cornflour
- 6-8 sheets puff pastry, thawed
- 1 egg, lightly beaten
- Salt and black pepper
Heat oil in frying pan. Fry garlic, onion, ginger and chilli for 1-2 minutes or until onion softens. Add chicken mince, stir over a medium heat for about four minutes until the mince changes colour. Mix the cornflour and coconut milk together, and then stir into the mince mixture along with the lemon rind and coriander. Cook, stirring constantly for five minutes. Remove from heat and allow to cool.
Preheat oven to 200°C. Cut puff pastry into 8cm and 12cm rounds. Press 12cm rounds into lightly greased muffin tins and spoon in the cooled chicken filling. Brush edges of pastry with beaten egg. Press remaining pastry rounds on top. Pinch edges firmly together with fingertips. Using a sharp knife, cut two slits in the top of each pie, brush tops with beaten egg, sprinkle with salt and pepper.
Bake for 25-30 minutes or until the pies are a light golden colour. Remove pies from the oven and allow to stand for five minutes before transferring to a rack to cool.