Thai Green Curry Pies

How to Make

• Step 1: Grease six metal pie pans (1 cup capacity, 11cm diameter x 4cm deep).

• Step 2: 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.

• Step 3: 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.

• Step 4: 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.

• Step 5: Remove pan from heat and stir in peas and coriander and then transfer to a large, heat-proof bow. and refrigerate until cold.

• Step 6: 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.

• Step 7: Place pastry on a tray lined with baking paper and cover and refrigerate.

• Step 8: 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.

• Step 9: 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.

• Step 10: 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.

• Step 11: Remove and stand in pans for 5 minutes before removing and serve hot.