Thai Curry Chicken Pies

13 Ingredients

Number of servings

2 sheets frozen butter puff pastry
2teaspoons cornflour
2tablespoons Thai green curry paste
2teaspoons fish sauce
150grams green beans, trimmed, chopped
300grams Gold sweet potato, cut into 2.5cm pieces
1tablespoons lime juice
270milliliter coconut milk
1tablespoons olive oil
1 free range egg, lightly beaten
2teaspoons brown sugar
3 sheets frozen shortcrust pastry
1kilograms chicken thigh fillets, cut into 2.5cm pieces

Nutrition per serving

43% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat oil in a large saucepan over high heat. Add chicken and cook for 5-7 minutes, stirring, or until browned all over. Add sweet potato and curry paste, and cook for a further 1 minute, stirring, or until fragrant.

Step 2 of 4

Stir in coconut milk, sugar and fish sauce and bring to the boil. Reduce heat to low and simmer for 12 minutes, uncovered, or until potato is tender and sauce thickens. Mix cornflour with lime juice in a small bowl.

Step 3 of 4

Add to chicken mixture and cook, stirring, until mixture boils and thickens. Season, then remove from heat and stir in beans. Set aside for 30 minutes to cool.

Step 4 of 4

Preheat oven to 200°C. Lightly grease 6 x 12cm pie tins. Halve shortcut pastry sheets diagonally and use to line tins, trimming excess. Fill with chicken mixture. Brush edges with a little egg. Cut 6 x 12.5cm rounds from puff or rough pastry sheets and brush with egg. Place egg-side down over filling, pressing edges with a fork to seal. Brush tops with egg. Decorate, using trimmed pastry, if desired. Bake for 45 minutes or until golden. Serve.