Thai Chicken Pies

Packed full of Authentic flavours these little wonders won’t last in the household!

Ingredients

• 350g chicken mince
• 80mL coconut milk
• 2 Tbs sweet chilli sauce
• 2 tsp lemongrass – finely chopped
• 1 Tbs Lime juice
• 2 Tbs fresh coriander – finely chopped
• 1 garlic crushed
• 4 puff pastry
• 1 egg – lightly beaten

Step 1

Preheat the oven to 220°C (220°C fan-forced) for 15 minutes.

Step 2

Heat 22cm or 25cm Frypan and cook chicken, stirring, until lightly browned.

Step 3

Cool for 5 minutes. Process or chop chicken until finely chopped.

Step 4

Combine chicken with coconut milk, chilli sauce, lemon grass, lime juice, coriander and garlic in a medium bowl, and refrigerate until cool.

Step 5

Cut 12 pastry rounds using an 8.5cm round pastry cutter, and 12 pastry rounds using a 6.5cm cutter

Step 6

Press larger pastry rounds into the Muffin (12-cup). Fill each pastry cup with chicken mixture and brush the edge with egg.

Step 7

Place small pastry rounds on top of the pies, pressing down to seal. Prick pie lids with the Paring Knife.

Step 8

Brush the top of each pie with egg and bake for 25 minutes or until golden brown.

Step 9

Remove immediately

Thai Chicken Pies

Packed full of Authentic flavours these little wonders won't last in the household!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 10

Ingredients

  

• 350 g Chicken (mince)
• 80 ml Coconut milk
• 2 tbsp Sweet chili sauce
• 2 tbsp Lemongrass (finely chopped)
• 1 tbsp Lime juice
• 2 tbsp Fresh coriander (finely chopped)
• 1 Garlic (crushed)
• 4 Puff pastry
• 1 Egg (lightly beaten)

Instructions

 

• Preheat the oven to 220°C (220°C fan-forced) for 15 minutes.
• Heat 22cm or 25cm Frypan and cook chicken, stirring, until lightly browned.
• Cool for 5 minutes. Process or chop chicken until finely chopped.
• Combine chicken with coconut milk, chilli sauce, lemon grass, lime juice, coriander and garlic in a medium bowl, and refrigerate until cool.
• Cut 12 pastry rounds using a 8.5cm round pastry cutter, and 12 pastry rounds using a 6.5cm cutter
• Press larger pastry rounds into Muffin (12-Cup). Fill each pastry cup with chicken mixture and brush edge with egg.
• Place small pastry rounds on top of pies, presing down to seal. Prick pie lids with the Paring Knife.
• Brush top of each pie with egg and bake for 25 minutes or until golden brown.
• Remove immediately