Thai Curry Chicken Pie

poniedziałek, 27 stycznia 2014

Thai Curry Chicken Pie

Time: 50 mins

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.

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