Thai Green Curry Pies
August 21, 2018
"From our daily newspaper The West Australian. Times are estimated."
- FOR FILLING
- Serving Size: 1 (356.5 g)
- Calories 951.3
- Total Fat - 58.5 g
- Saturated Fat - 14.9 g
- Cholesterol - 222.6 mg
- Sodium - 596.9 mg
- Total Carbohydrate - 62.7 g
- Dietary Fiber - 3.4 g
- Sugars - 10.4 g
- Protein - 43.8 g
- Calcium - 132 mg
- Iron - 4.7 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.5 mg
Grease six metal pie pans (1 cup capacity, 11cm diameter x 4cm deep).
To make filling, heat oil in a large, non -stick frying pan over a medium to high heat and add chicken in two batches, cooking, stirring occasionally, for about 5 minutes, or until browned.
Remove and add curry paste and cook, stirring over a medium heat, for 30 seconds and then add milk and stock cube and whisk until smooth.
Return chicken to pan with mushrooms and bring to the boil and gently boil, stirring occasionally, for about minutes, or until chicken is cook and sauce is thickened.
Remove pan from heat and stir in peas and coriander and then transfer to a large, heat-proof bow. and refrigerate until cold.
Using one inverted pied pan as a guide, cut out six rounds from puff pastry using a 2cm round cutter, cut out centre of rounds and discard.
Place pastry on a tray lined with baking paper and cover and refrigerate.
Cut shortcrust pastry sheets in half diagonally and lift and press into prepared pans to line bases and sides and trim the edges and then brush the edges with egg.
Spoon filling evenly into pastry cases and then top with puff pastry round and pinch the edges to seal and brush tops with the egg and sprinkle with poppy seeds.
Place on an oven tray and cook in a very hot oven (220C) for 10 minutes and then reduce oven to hot (200C) and cook for a further 20 minutes or until golden.
Remove and stand in pans for 5 minutes before removing and serve hot.
Tips & Variations
No special items needed.