PREP 20 mins
COOK 40 mins
There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.Skip to Next Recipe INGREDIENTS
SERVINGS 6-8 UNITS US
250 g chicken breasts, diced
125 g brush potatoes
125 g sweet potatoes
125 g Japanese pumpkin
125 g carrots
3⁄4 cup peas
1⁄2 liter chicken stock
1⁄2 brown onion, diced
2 tablespoons keens curry powder
1⁄4 cup peanut oil
1⁄4 cup plain flour, plus
2 tablespoons flour
1 sheet puff pastry
1 pie shell
Peel and dice all vegeatbles.
Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
Simmer until potatoes are tender.
In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
Cook for 15-20 minutes until golden brown.
Thai Green Curry PiesPhotography by: Claudio Raschella
I simply adore Thai green curries! But the only thing better is…a Thai green chicken curry pie! Perfect for lunchboxes, as a snack or cocktail party treat.
Makes 16 small pies
Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– FISH SAUCE
– BAMBOO SHOOTS
2 Tbsp vegetable or canola oil, plus extra for greasing
1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes
1 cup fresh basil leaves, roughly chopped
zest of 2 lemons
4 sheets frozen short-crust pastry, defrosted
2 sheets frozen puff pastry, defrosted
2 egg yolks, whisked
1 Tbsp black sesame seeds (optional)
tomato relish to serve...