Thai chicken pies
Give traditional chicken pies a tempting Thai twist
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 45 mins
Cook 25 mins
1 hr 10 mins plus marinating time
- Mix the curry paste with the chicken and red pepper and leave to marinate for at least 1 hour.
- 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.
- 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
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3688/
http://www.bbcgoodfood.com/recipes/3688/
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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
1 hr 10 mins plus marinating timeIngredients
- 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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04 December 2007
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