Chicken And Vegetable Curry Pies - cooking recipe

Ingredients

1 lb chicken thighs, chopped
1 tbsp all-purpose flour, seasoned
1 tbsp vegetable or olive oil
2/3 cup korma curry paste
1 None chicken bouillon cube, crushed
1/2 lb frozen mixed vegetables, defrosted
4 sheets frozen pie dough, thawed
2 sheets frozen puff pastry, thawed
1 None egg, lightly whisked
2 tbsp sesame seeds

Preparation

Dredge chicken in flour, shaking off excess. Heat oil in a large frying pan over high heat. Add chicken and cook, stirring, for 5 mins, until golden. Add curry paste and continue to cook, stirring, for 30 seconds, or until fragrant. Dissolve chicken bouillon cube in 1 cup boiling water then add to chicken and cook until mixture thickens slightly. Add vegetables then remove from heat and allow to cool for 10 mins.
Meanwhile, preheat oven to 400\u00b0F. Grease a 12-cup muffin pan. Using a 4 inch pastry cutter, cut 12 discs from the pie dough, then using a 3 inch cookie cutter, cut 12 discs from the puff pastry dough. Line the muffin holes with pie dough then fill with cooled chicken mixture. Brush edges with beaten egg then top with puff pastry dough and seal edges. Brush tops with egg and sprinkle with sesame seeds. Bake for 25-30 mins, or until golden and puffed. Let cool 5 mins in pan then run knife along edge to loosen and remove pies. Serve.