1 onion, finely diced
2 tsp crushed garlic
2 tsp grated ginger
¼ jar korma paste
500 g chicken thigh fillets, trimmed and diced
1 medium carrot, diced
½ cup thickened cream
2 tsp cornflour combined with 1 tablespoon water
½ cup peas
1 tablespoon freshly chopped fresh coriander
2 sheets shortcrust pastry sheets partially thawed
2 sheets puff pastry sheets partially thawed
1 egg, lightly beaten
- Heat 1 tablespoon rice-bran oil in a large frying pan over mediumhigh heat. Add onion, garlic and ginger and cook, stirring, for 2 min. Add korma paste and cook, stirring, for 1 min.
- Add chicken and carrots to pan, cook for 5 min. Add cream and ⅔ cup water. Reduce heat to low and simmer for 10 min. Stir through cornflour and peas, bring to the boil and stir until thickened. Remove from heat, stir in coriander, season to taste. Let cool completely.
- Place an oven tray into the oven and preheat to 200°C (180°C fan forced). Grease 4 x 8cm base measurement pie pans. Cut 4 x 14cm circles from shortcrust pastry. Use to line base and sides of pans. Fill with chicken korma mixture. Brush rims with water. Cut 4 x 12cm rounds from puff pastry. Use to cover filling, pressing pastry edges together with a fork to seal. Brush tops with beaten egg and sprinkle with sesame seeds if desired.
- Place pies onto the hot tray. Bake for 25-30 min or until golden. Or, bake pies in a pie maker. Stand for 5 min before serving. Serve with green garden salad and yoghurt.