Thai Curry Chicken Pie - cooking recipe

Ingredients

1 tablespoon plain flour
salt and pepper
800 g chicken breasts, cut into 2 cm cubes
2 tablespoons canola oil
6 green onions, finely sliced
150 g button mushrooms, sliced
4 tablespoons thai green curry paste
400 ml coconut cream
2 kaffir lime leaves
1/2 cup frozen peas
1 lime, grated and juice of
2 tablespoons fresh coriander, chopped
2 sheets puff pastry, thawed
1 egg, beaten

Preparation

Season flour with salt and pepper.
Toss chicken in flour then shake off excess.
Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
Add the green onion and mushrooms, cook for 1 minute.
Add the curry paste and cook, stirring for 1 minute.
Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
Remove lime leaves and stir in coriander.
Allow to cool.
Preheat oven to 200C (400F).
Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
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.
Bake for 20 minutes or until puffed and golden.