Thai chicken pies

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olive magazine

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Recipe by olive magazine

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1. Mix the curry paste with the chicken and red pepper and leave to marinate for at least 1 hour.
2. Fry the chicken and red pepper in 2 tbsp oil in a large pan for a few minutes until lightly golden. Transfer to a plate. Add the coconut milk, stock and butternut squash to the pan. Bring to the boil, cover and simmer gently for 5-10 minutes or until tender. Return the chicken mixture to the pan and cook for 5 minutes. Mix the lime juice, fish sauce and cornflour together, add a little of the cooking liquid, then stir back into the pan. Cook for 2 minutes, then remove from the heat and leave to cool slightly.
3. Heat the oven 220C/fan 200C/gas 7. Stir the coriander into the chicken curry. Divide the mixture between six 250ml ovenproof dishes. Cut the pastry to fit the top of each dish with a finger-thick border to hang over the edge. Brush each of the pastry borders with a little egg. Drape the pastry over each dish and gently press to seal the pastry to the bowl. Brush the tops with the egg and bake for 25 minutes until the pastry is puffed and golden.

Per pie

792 kcalories, protein 45.3g, carbohydrate 71g, fat 38.3 g, saturated fat 12.9g, fibre 3.5g, salt 2.68 g

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• Amie

  04 December 2007

  Amie rated and commented on this recipe

  

  This was very easy to make and tasted delicious. The filling would be just as nice as a dish on its own served with rice ir chips.

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• Dinnerlady

  04 February 2008

  Dinnerlady commented on this recipe

  its well good!

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• Vicki

  25 February 2008

  Vicki commented on this recipe

  Yummy yummy yummy. Everyone in the family really enjoyed these. And there was enough for 7 pies, so have frozen 3 for another time. Will be making these again for sure.

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• Teresah

  11 January 2009

  Teresah commented on this recipe

  Hi Vicki, did you freeze your left over pies before freezing, or after?

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• Teresah

  11 January 2009

  Teresah commented on this recipe

  Sorry, I meant before baking them..........

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• Teresah

  17 January 2009

  Teresah rated and commented on this recipe

  

  I froze before baking, and they were lovely. Will make again and again

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• harvey22

  22 February 2009

  harvey22 commented on this recipe

  Fantastic... Made for a dinner party and was loved by everyone. I used Red Thai curry paste and added some kaffir lime leaves and lemon grass.. would defo make again.

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Ingredients

• 4 tsp green curry paste (buy a Thai brand if you can)
• 6 skinless chicken breasts , cut into large cubes
• 2 red peppers , diced
• oil
• 400ml tin coconut milk
• 200ml made up chicken stock, fresh, cubes or powder
• 500g butternut squash or potato, peeled, cut into chunks
• lime , juiced
• 1 tbsp fish sauce
• cornflour
• 1 bunch coriander , leaves chopped
• 2 x 375g packs ready-rolled puff pastry
• egg , beaten with a pinch of salt

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 45 mins

Cook 25 mins

Ingredients

• 4 tsp green curry paste (buy a Thai brand if you can)
• 6 skinless chicken breasts , cut into large cubes
• 2 red peppers , diced
• oil
• 400ml tin coconut milk
• 200ml made up chicken stock, fresh, cubes or powder
• 500g butternut squash or potato, peeled, cut into chunks
• lime , juiced
• 1 tbsp fish sauce
• cornflour
• 1 bunch coriander , leaves chopped
• 2 x 375g packs ready-rolled puff pastry
• egg , beaten with a pinch of salt

Per pie

792 kcalories, protein 45.3g, carbohydrate 71g, fat 38.3 g, saturated fat 12.9g, fibre 3.5g, salt 2.68 g

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