Name: Curried chicken and vegie pies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 400 gram chicken thigh fillets, finely chopped; 1 tablespoon plain flour, seasoned; 1 tablespoon vegetable or olive oil; 1/4 cup bought korma curry paste; 1 chicken stock cube; 2 cup frozen mixed vegetables; 4 sheets frozen shortcrust pastry, thawed; 2 sheets frozen puff pastry, thawed; 1 egg, lightly whisked; 2 tablespoon sesame seeds

Ingredients

400 gram chicken thigh fillets, finely chopped

1 tablespoon plain flour, seasoned

1 tablespoon vegetable or olive oil

1/4 cup bought korma curry paste

1 chicken stock cube

2 cup frozen mixed vegetables

4 sheets frozen shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, lightly whisked

2 tablespoon sesame seeds

Method

1.Toss chicken in flour, shake off excess. Heat oil in a large frying pan over high heat. Add chicken. Cook, stirring, 5 minutes, until golden. Stir in curry paste. Cook, stirring, 30 seconds, or until fragrant.

2.Combine crumbled stock cube and 1 cup boiling water in a heatproof jug. Gradually stir stock into chicken mixture, until it thickens slightly. Stir in vegetables. Remove from heat. Cool 10 minutes.

3.Meanwhile, preheat oven to 200°C (180°C fan-forced). Grease a 12-hole (1/3-cup) muffin tray. Using a 10cm round pastry cutter, cut 12 discs from shortcrust pastry. Using an 8cm round cookie cutter, cut 12 discs from puff pastry.

4.Line prepared holes with shortcrust pastry. Fill with cooled chicken mixture. Brush pastry edges with egg. Top with puff pastry disc, press edges to seal. Brush tops with remaining egg. Sprinkle with sesame seeds. Bake 25-30 minutes, or until golden and puffed. Stand in tray 5 minutes. Using a round-bladed knife, run around the edge of pies to loosen. Serve.

Make ahead: Prepare filling up to 2 days ahead. Store in an airtight container in the fridge. To avoid soggy pastry, cool pie filling before adding to pastry case. Cut discs from thawing pastry while firm; it’s hard to handle if too soft.
Note

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