3 sheets frozen puff pastry, thawed
3 sheets frozen shortcrust pastry, thawed 1 egg, lightly beaten
1 tblsp poppy seeds
2 tblsps olive oil
750g chicken thigh fillets, trimmed,
cut into 3cm pieces
1∕3 cup Thai green curry paste
2 tblsps plain flour
400ml can coconut milk
1 chicken stock cube (10g), crumbled 200g button mushrooms, halved
1⁄2 cup frozen peas
1⁄4 cup chopped fresh coriander
1 Grease six metal pie pans (1-cup capacity, 11cm diameter x 4cm deep).
To make filling, heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove.
Add curry paste and our. Cook, stirring over a medium heat, for 30 seconds. Add milk and stock cube. Whisk until smooth. Return chicken to pan with mushrooms. Bring to boil. Gently boil, stirring occasionally, for about 7 minutes, or until chicken is cooked and sauce is thickened.
Remove pan from heat. Stir in peas and coriander. Transfer to large, heat-proof bowl. Refrigerate until cold.
Using one inverted pie pan as a guide, cut out six rounds from puff pastry. Using a 2cm round cutter, cut out centre of rounds. Discard. Place pastry on a tray lined with baking paper. Cover. Refrigerate.
Cut shortcrust pastry sheets in half diagonally. Lift and press into prepared pans to line bases and sides. Trim edges. Brush edges with egg. Spoon filling evenly into pastry cases. Top with puff pastry rounds. Pinch edges to seal. Brush tops with egg. Sprinkle with poppy seeds. Place on an oven tray.
Cook in a very hot oven (220C) for 10 minutes. Reduce oven to hot (200C). Cook for further 20 minutes, or until golden. Remove. Stand in pans for 5 minutes before removing. Serve hot.