Ingredients
1 tblsp vegetable oil
500g chicken mince
250g sweet potato, cut into 1cm pieces
1⁄4 cup Thai green curry paste
2 tblsps plain flour
1 cup coconut milk
1 tblsp fish sauce
1⁄2 cup frozen peas
1/3 cup chopped fresh coriander, plus extra leaves to garnish
2 tsps lime juice
8 sheets frozen puff pastry, just thawed
2 tsps poppy seeds
Lime wedges, to serve
Method
-
Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, breaking up mince, for 5 to 8 minutes, or until changed in colour. Add sweet potato and curry paste. Cook, stirring over a medium heat for 2 minutes, until fragrant. Stir in flour until combined.
-
Stir in coconut milk, fish sauce and 1⁄2 cup water. Bring to boil. Reduce heat. Gently boil, stirring occasionally, for 5 minutes, or until sweet potato is just tender and mixture is thickened. Remove from heat. Stir in peas, coriander and lime juice. Transfer to a large heatproof bowl. Cool.
-
Preheat a 4-hole pie maker. Using the 10.5cm pie maker base cutter, cut 15 rounds from four pastry sheets. Sprinkle poppy seeds over remaining pastry sheets. Lightly roll with a rolling pin to press seeds into pastry. Using the 9.5cm pie maker top cutter, cut 15 rounds from the remaining pastry sheets.
-
Lightly press four large rounds into the pie maker holes. Spoon a generous 1⁄4 cup of the chicken mixture into each case. Top with four small pastry rounds, seeded- side up. Lightly press edges to seal. Close lid.
-
Cook pies for about 8 minutes, or until the pastry is golden. Continue process with the remaining pastry and chicken mixture to make 15 pies in total.
-
Garnish with the extra coriander leaves. Serve with lime wedges.