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Thai curry chicken pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your meal with irresistible chicken pies.
Ingredients:
  • 18.40 gm rice bran oil
  • 750g chicken thigh fillets, trimmed, chopped
  • 1 brown onion, halved, sliced
  • 56.00 gm Thai Panang curry paste
  • 40.00 ml plain flour
  • 270ml can coconut milk
  • 127.50 gm chicken style liquid stock
  • 125.00 ml frozen peas
  • 125g fresh baby corn, sliced diagonally
  • 21.00 gm lime juice
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Heat oil in a deep frying pan over medium-high heat. Brown chicken for 5 to 7 minutes, then transfer to a bowl.
  • - Sauté onion until softened. Add curry paste, cook until fragrant. Stir in flour for 1 minute. Pour in coconut milk and stock, bring to a boil. Remove from heat, then add chicken, peas, corn, lime juice, sugar, and fish sauce.
  • Divide the savory chicken filling evenly among four 1-cup baking dishes or ramekins. Cut the pastry into 4 squares and place one on top of each dish, pressing the edges to seal. Brush the pastry with egg wash. Use a small knife to make a slit in the top of each pie. Bake for 20-25 minutes until the pastry is beautifully golden and puffed. Enjoy your delicious homemade chicken pot pies straight from the oven.

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