I created this recipe after having some leftover thai real soup base. And i was very surprised with the tasty result!! These pies have a rich curry flavour and they are simply delicious! Surprise your friends and family with a different take on the traditional pie!
Ingredients (makes 12 small pies (or 6 large))
- 6 chicken thigh fillets, cut into 2cm cubes
- 2 tablespoons plain flour
- 4 tablespoons olive oil
- to taste Salt, pepper
- 1 bunch spring onions, finely sliced
- 1 cup frozen peas
- 200g Portobello mushrooms, cut into 2cm cubes
- 2 cups Campbell’s Thai Real Soup Base
- 270ml can coconut cream
- ½ bunch fresh coriander, roughly chopped
- 1 tablespoon butter, for greasing pie tin
- 6 sheets puff pastry, thawed
- 2 egg yolks, beaten
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Place the chicken into a plastic bag, add in the flour and season with salt and pepper. Shake the chicken pieces in the seasoned flour until well coated.
- Heat a tablespoon of oil in a stockpot or large frypan over high heat, then cook the chicken, in batches, for 3-4 minutes or until golden brown on all sides. You can add more oil in between cooking the batches. After all the chicken is cooked set aside.
- Add the remaining oil to the pan, then cook the spring onions, peas and mushrooms for a couple of minutes until the mushrooms begin to soften. Add the chicken back into the same pan, and then pour in the Thai stock and coconut cream, stir through well, bring the pot to the boil, then reduce the heat to a gentle simmer and cook for 20-30minutes until the sauce is reduced.
- Once the sauce has thickened, remove from the heat, add in the coriander and then place into a bowl or onto a tray then cool in the fridge or freezer until almost completely cold.
- Preheat the oven to 200°C.
- While the filling is cooling prepare the pastry pie cases. Grease a large 6 cup muffin tin with butter. Cut each sheet of pastry into 4 even squares. Place one square into each pie case pushing down, fold over the corners and press into the sides. Then fill the cases with the cooled filling, and cut out the round puff pastry tops either using a pastry cutter or a knife. Carefully place pastry lids on top of each pie and run your fingers around the edges pressing firmly to seal well. Brush pie tops with beaten egg, then sprinkle over the sesame and poppy seeds. Bake for 20 minutes or until puffed and golden. Once cooked, gently remove the pies form the oven and enjoy!