Chicken, Mushroom And Herb Pie - cooking recipe

Ingredients

4 1/2 cups flour
2 tsp salt
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/4-inch dice
2 None eggs, lightly beaten
2 tbsp milk
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh thyme
None None FOR THE FILLING
1 can (14 oz) oconut cream
1/3 cup roasted peanuts
1 tbsp grated ginger
2 tsp red pepper flakes
2 tsp ground cumin
3 tbsp vegetable oil
1 None onion, finely chopped
1 tbsp mild curry powder
1 lb boneless skinless chicken breasts, thinly sliced
7 oz button mushrooms, thinly sliced
1 None lime, peel grated and lime juiced
1/4 cup sliced basil leaves
4 None pastry balls (from recipe above), rolled out to make 4 small x 4mm-thick pie lids
1 None egg, lightly beaten

Preparation

For the pastry, sift the flour and salt into a bowl then transfer to a food processor; pulse for a few seconds. Add the butter a few pieces at a time, pulsing to combine
With the motor running, add the eggs and milk. When the mixture starts to come together, add the Parmesan cheese and thyme. Pulse for 5 seconds then turn out onto a work surface. (If mixture is too dry, add a little extra beaten egg; if too wet, add a little extra flour.)
Knead for a few minutes. Roll into 8 balls of equal size. Cover with plastic wrap and refrigerate until needed. (You will need 4 balls for this recipe. Refrigerate remaining balls.)
For the filling, place coconut cream, peanuts, ginger, red pepper flakes, cumin and 2 pinches of salt in a blender and pulse till smooth. Set aside.
Heat oil in a heavy-bottomed saucepan on low heat. Cook onion and curry powder for 6-8 mins. Mix in the coconut cream mixture then add the chicken and mushrooms. Bring to a boil. Reduce heat to low; simmer for 15 mins. Remove from heat. Stir in lime peel and juice and basil. Season to taste. Cool.
Meanwhile, preheat the oven to 350\u00b0F. Remove 4 chilled dough balls from refrigerator. Place each ball between 2 sheets of parchment paper or plastic wrap and roll out to a 1/8-inch thickness.
Fill 4 small pie dishes or ramekins to the top with cooled filling. Place pastry lids on top and gently press down with fingertips to seal edges. Trim any excess pastry.
Bake for 10 mins. Brush with beaten egg. Bake for a further 10 mins. Serve immediately.