THAI INSPIRED CHICKEN PIE

A flavoursome twist on a classic, mild enough for the whole family.

  • Serves 4.
  • 10 MINUTES PREP TIME.
  • 1 HOUR COOKING TIME PLUS 1 HOUR COOLING TIME.
THAI INSPIRED CHICKEN PIE

 

Ingredients

1 TBSP OIL

1 ONION, CHOPPED

1 TBSP VERY LAZY GARLIC PASTE

1 TBSP VERY LAZY GINGER PASTE

1 TBSP VERY LAZY LEMONGRASS PASTE

1 TBSP VERY LAZY CHILLI PASTE

600G BONELESS, SKINLESS CHICKEN THIGHS, DICED

2 MEDIUM SWEET POTATOES, PEELED AND DICED

200ML COCONUT MILK

200ML CHICKEN STOCK

1-2 TBSP CORNFLOUR, MIXED WITH A TBSP COLD WATER

1 TBSP LIME JUICE

1 TSP PALM SUGAR

1 TSP FISH SAUCE

1 TBSP CORIANDER, CHOPPED

500G READYMADE PUFF PASTRY

1 EGG, BEATEN FOR GLAZING

Method

1. HEAT THE OIL IN A FRYING PAN AND FRY THE ONIONS FOR 2 MINUTES. ADD IN THE VERY LAZY PASTES AND COOK FOR A FURTHER MINUTE.

2. ADD THE CHICKEN, SWEET POTATO, COCONUT MILK AND CHICKEN STOCK TO THE PAN, BRING TO THE BOIL AND SIMMER GENTLY FOR 20-25 MINUTES UNTIL THE CHICKEN IS COOKED THROUGH AND THE SWEET POTATO IS SOFT.

3. ADD IN SOME OF THE CORNFLOUR MIX AND RETURN TO THE BOIL TO THICKEN. ADD MORE CORNFLOUR AND WATER AS REQUIRED IF YOU WOULD LIKE THE SAUCE THICKER.

4. STIR IN THE LIME JUICE, PALM SUGAR, FISH SAUCE AND CORIANDER AND TRANSFER TO A SUITABLE PIE DISH. LEAVE TO COOL FOR 1 HOUR.

5. ROLL OUT THE PASTRY ON A LIGHTLY FLOURED WORK SURFACE. PLACE YOUR PIE DISH ON TOP OF THE PASTRY AND CUT AROUND THE SHAPE OF THE DISH FOR YOUR PASTRY LID. FROM THE REMAINING PASTRYCUT A LONG 2CM WIDE STRIP OF PASTRY, DAMPEN THE EDGE OF THE PIE DISH WITH WATER AND PRESS THE PASTRY STRIP ONTO IT. LAY YOUR PASTRY LID OVER THE TOP OF THE PIE DISH AND PRESS DOWN THE EDGES TO SEAL. BRUSH THE TOP OF THE PASTRY WITH BEATEN EGG.

6. BAKE IN A PREHEATED OVEN AT 200 DEGREES FOR APPROXIMATELY 30 MINUTES UNTIL THE PASTRY IS GOLDEN BROWN.

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