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