Everything tastes better wrapped in pastry. It is a true fact! In particular, curry tastes damned good wrapped in pastry. It might seem odd, but many moons ago when I worked at my old job, there was a cafe around the corner that did great pies – like tandoori chicken. I loved that pie and when I asked Ben what he wanted for dinner, he replied “curry pie!” having heard me talk about that pie from time to time. No worries!
I had tandoori paste already, so it was natural for me to make it that way, but you can use any kind of curry paste you like.
Ingredients (serves 4)
- 1 tbs plain flour
- 4 small (about 800g total) chicken breast fillets, cut into 2cm cubes
- 2 tbs canola oil
- 6 spring onions, finely sliced
- 150g button mushrooms, sliced
- 4 tbs Thai green curry paste
- 400ml can coconut cream
- 2 kaffir lime leaves*
- 1/2 cup frozen peas
- Grated rind and juice of 1 lime
- 2 tbs fresh coriander, chopped
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 1 carrot, chopped
- 2 potatos, chopped
- Season the flour with salt and pepper. Toss chicken pieces in the seasoned flour, then shake off excess.
- Heat the oil in a large frypan over high heat, then cook the chicken, in batches, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.
- Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, lime juice and rind. Reduce heat to low and simmer for 5 minutes, then remove the kaffir lime leaves and stir in the coriander. Allow to cool.
- Preheat the oven to 200°C. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet and set aside.
- Place one of the pie dishes (or you can use ovenproof bowls) upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish or bowl. (I just made the one giant pie – lining the bottom of the dish with pastry and joining it up at the top!)
- Divide curry mixture between the pie dishes. Press a pastry strip around each rim and brush with water. Carefully lift pastry lids over top and press firmly around edges to seal well. Trim edges with a sharp knife.
- Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.
- Bake for 20 minutes or until puffed and golden. Serve with dressed salad leaves, if desired.