Thai Chicken Pie

Thai Chicken Pie

Saturday night experiment..... worked out well!

Ingredients:
1 onion, diced
1 clove garlic crushed
2 T olive oil
2T Green Thai Curry Paste
2 chicken breast, chopped
1 cup coconut milk
2/4 cup beans
4 sheets butter puff pastry
1 egg whisked

In a fry pan or wok saute onion garlic in olive oil until soft
While sauteing add Green Thai Curry Paste
Continue stirring until fragrant.
Add chicken breast and stir until cooked through.
Add coconut milk
Once simmering add beans.
In a separate cup make a paste with cornflour and cold water. Add to pan
Simmer until sauce thickens slightly.

Cut 4 rounds of butter puff pastry 14cm in diameter and another 4 rounds 16 cm diameter.

Grease a baking tray and place the 4 smaller rounds on the tray. Brush with whisked egg.
Spoon an equal amount of chicken into the centre of each round.
Top with the large pastry round and seal the edges, brush again with whisked egg.

Place in 180 degree oven till golden brown - approx 15 min.
Serve with salad.

Another option if you do not want to use so much pastry is to place the chicken mixture into a ramekin and top with one round of pastry.