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
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.