Red Curry Chicken Pie
SERVES 6
PREP & COOK 1 HOUR, 30 MINS
■ 3 sheets frozen puff pastry, just thawed
■ 1 egg, lightly beaten
FILLING
■ 1.4kg chicken thigh fillets, trimmed, cut into 2cm pieces
■ 2 tblsps olive oil
■ 1 large onion, finely chopped
■ 2 cloves garlic, crushed
■ ¹⁄³ cup red curry paste
■ 2 tblsps plain flour
■ 400ml can light coconut milk
■ 1 tblsp fish sauce
■ ½ cup frozen peas
■ ½ cup finely chopped fresh coriander
Grease a 24cm loose-base flan tin (3.5cm deep). Place on an oven tray.
