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Thai chicken pasties
Thai chicken pasties
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Prep Time:
90 minutes
Cook Time:
65 minutes
Total Time:
155 minutes
Try these delicious Thai chicken mince pasties for a tasty dinner option!
Ingredients:
  • 18.40 gm vegetable oil
  • 1 small carrot, diced
  • 500g chicken mince
  • 56.00 gm Thai yellow curry paste
  • 252.50 gm coconut milk
  • 12.20 gm fish sauce
  • 4.00 gm brown sugar
  • 5.30 gm lime juice
  • 165.00 ml frozen peas
  • 165.00 ml frozen corn kernels
  • 40.00 ml chopped fresh coriander leaves
  • 4 sheets frozen puff pastry, partially thawed
  • 137.50 gm sweet chilli sauce
  • 1 Lebanese cucumber, diced
  • 20.00 ml finely chopped unsalted roasted peanuts
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a hot frying pan, sauté carrot and onion in oil until softened, about 5 minutes. Add mince and cook until browned while breaking up lumps, approximately 5 minutes. Stir in curry paste and cook until fragrant, about 1 minute. Pour in coconut milk and let it come to a boil. Reduce heat and simmer until thickened, about 5 minutes. Add fish sauce, sugar, and juice, then remove from heat. Mix in peas, corn, and coriander. Let it cool for 20 minutes before serving.
  • Cut out a 20cm circle from each pastry sheet, discarding excess. Spoon 3/4 cup of mixture onto the center of each circle. Fold and press edges together in a decorative pattern to seal, then place on the baking tray. Brush with egg, season with salt and pepper, and bake for 25 minutes until golden and puffed. Serve with sauce, cucumber, and peanuts.

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