Delicious, warming and full of protein.
Serves: 6
Prep & Cook: 1 hour, 30 mins
Ingredients
- 3 sheets frozen puff pastry, just thawed
- 1 egg, lightly beaten
FILLING
- 1.4kg chicken thigh fillets, trimmed, cut into 2cm pieces
- 2 tblsps olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ¹⁄³ cup red curry paste
- 2 tblsps plain flour
- 400ml can light coconut milk
- 1 tblsp fish sauce
- ½ cup frozen peas
- ½ cup finely chopped fresh coriander
Methods
1. Grease a 24cm loose-base flan tin (3.5cm deep). Place on an oven tray.
2. To make filling, heat an oiled, large, deep frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 6 minutes, or until golden brown. Remove.
3. Heat oil in same pan. Add onion and garlic to pan. Cook, stirring, over a medium heat until soft. Stir in paste. Cook, stirring, for a further 1 to 2 minutes, until fragrant. Stir in flour until combined.
4. Return chicken to pan. Stir in coconut milk, sauce and ¹⁄³ cup water. Bring to boil. Gently boil for about 5 minutes, or until chicken is cooked and sauce is thickened. Remove from heat, stir in peas and coriander. Transfer to a heatproof bowl. Refrigerate for 30 minutes, or until cool.
5. To assemble pie, join two pastry sheets together with edges overlapping by 2cm. Use a rolling pin to gently seal joins. Line base and side of tin with pastry, allowing excess to overhang edge. Trim excess pastry and use to fill gaps in pastry case. Press edges to seal.
6. Spoon filling into pastry case. Cut remaining pastry sheet into 16 squares. Arrange over filling. Brush with egg.
7. Cook in a very hot oven (220C) for 20 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, or until pastry is golden brown, covering loosely with foil if overbrowning. Remove. Stand in tin for 20 minutes. Serve.
2. To make filling, heat an oiled, large, deep frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 6 minutes, or until golden brown. Remove.
3. Heat oil in same pan. Add onion and garlic to pan. Cook, stirring, over a medium heat until soft. Stir in paste. Cook, stirring, for a further 1 to 2 minutes, until fragrant. Stir in flour until combined.
4. Return chicken to pan. Stir in coconut milk, sauce and ¹⁄³ cup water. Bring to boil. Gently boil for about 5 minutes, or until chicken is cooked and sauce is thickened. Remove from heat, stir in peas and coriander. Transfer to a heatproof bowl. Refrigerate for 30 minutes, or until cool.
5. To assemble pie, join two pastry sheets together with edges overlapping by 2cm. Use a rolling pin to gently seal joins. Line base and side of tin with pastry, allowing excess to overhang edge. Trim excess pastry and use to fill gaps in pastry case. Press edges to seal.
6. Spoon filling into pastry case. Cut remaining pastry sheet into 16 squares. Arrange over filling. Brush with egg.
7. Cook in a very hot oven (220C) for 20 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, or until pastry is golden brown, covering loosely with foil if overbrowning. Remove. Stand in tin for 20 minutes. Serve.
TIP: Green, panaeng or yellow curry pastes can be used instead of red curry paste, if preferred.
