 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You will need 4 single serve oven proof bowls or pie dishes for this recipe. Ingredients:
1 tablespoon plain flour |
salt and pepper |
800 g chicken breasts, cut into 2 cm cubes |
2 tablespoons canola oil |
6 green onions, finely sliced |
150 g button mushrooms, sliced |
4 tablespoons thai green curry paste |
400 ml coconut cream |
2 kaffir lime leaves |
1/2 cup frozen peas |
1 lime, grated and juice of |
2 tablespoons fresh coriander, chopped |
2 sheets puff pastry, thawed |
1 egg, beaten |
Directions:
1. Season flour with salt and pepper.
2. Toss chicken in flour then shake off excess.
3. Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
4. Add the green onion and mushrooms, cook for 1 minute.
5. Add the curry paste and cook, stirring for 1 minute.
6. Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
7. Remove lime leaves and stir in coriander.
8. Allow to cool.
9. Preheat oven to 200C (400F).
10. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
11. Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
12. Divide curry mixture between the pie dishes.
13. Press a pastry strip around each rim and brush with water.
14. Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
15. Brush pie tops with beaten egg.
16. Bake for 20 minutes or until puffed and golden.
|
|