Thai Green Chicken Pie

Green Chicken Pie Crop

One season following another!! Yes, Christmas is round the corner. So dear fans and friends, I will be releasing some Christmas related recipes. First in the series is this Green Chicken Pie recipe. You can make several mini pies with this recipe too!

2 tablespoons Q.B.B. Pure Ghee

50 g Green Curry Paste (you can buy from any supermarket)

1 lemon grass, sliced thinly

200 ml coconut cream

150 ml water

500 g chicken breast meat, sliced into 2 cm thin slices

160 g eggplant, cubed

1 green chilli, chopped

1 teaspoon sugar

3 kaffir lime leaves, torn

Handful of sweet basil leaves

1 tablespoon cornflour mixed with 2 tablespoons water

METHOD

  1. Heat Q.B.B. Pure Ghee and sauté the green curry paste until aromatic.
  2. Add in all the rest of the ingredients except the cornflour. Cook, stirring occasionally till chicken is cooked.
  3. Thicken with cornflour mixture.
  4. Let the cooked Green Chicken Filling cool thoroughly.

TO MAKE THE PIE

500 g puff pastry (you can find this from the freezers in major supermarkets)

1 medium egg, beaten with 2 tablespoons water

Cooked Green Chicken Filling

METHOD

  1. Heat oven to 220°C.
  2. Roll out the puff pastry to about the thickness of 2 X 50cents coins and big enough to line small pie dishes or a large tart tin.
  3. Place several spoonful of the cooked filling into the pie dishes. Ensure you do not put too much as it will bubble out the pastry.
  4. Brush the edges of the pastry with the beaten egg.
  5. Roll out the remaining pastry and carefully place the pastry lids over the top, pinching the two edges together.
  6. Make a small cross with a knife in the centre of each pie. Brush the top of the pie with the beaten egg.
  7. Bake for 40-45 minutes.
  8. Serve.

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