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Thai chicken pies
Thai chicken pies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a unique family pie with creamy Thai red chicken curry filling.
Ingredients:
  • 1/2 red capsicum, seeded and chopped
  • 1/2 green capsicum, seeded and chopped
  • 75g baby corn, cut into 1cm slices
  • 40g unsalted butter
  • 2-60.00 ml plain flour
  • 500ml milk
  • 28.00 gm red curry paste
  • 10.60 gm lime juice
  • 22.00 gm sweet chilli sauce
  • 3 chicken breasts, trimmed and cut into 3cm cubes
  • 40.00 ml chopped coriander
  • 4 sheets frozen ready-rolled shortcrust pastry, thawed
Instructions:
  • Preheat a large deep non-stick pan over medium heat and coat it with oil spray. Stir in the red and green bell peppers and corn. Sauté for 2-3 minutes until slightly softened. Transfer to a separate bowl and reserve.
  • In the same pan, gently melt the butter over medium-low heat and add the flour. Allow the mixture to bubble for 1-2 minutes, stirring occasionally. Remove from heat and slowly whisk in the milk. Return to heat, stirring constantly to ensure a smooth consistency.
  • Combine the curry paste, lime juice, and sweet chili sauce in the pan and cook for 3-4 minutes. Add the capsicum mixture, chicken, and coriander. Cook for 10 more minutes, then remove from heat. Transfer to a bowl and chill in the refrigerator.
  • Preheat the oven to 180C. Once the chicken mixture has cooled, distribute it evenly among four 1 1/2-cup baking dishes. Cut out pastry lids using a small plate or saucer, then place them over the filling, pressing the pastry to the edge of the dish. Bake for 20 minutes or until the pastry is golden and crispy.

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