Chicken Curry Pie
- 2 sheets of flaky pastry
- 500g chicken thigh diced or whole cooked chicken, take meat off the bone
- 2 kumara diced and blanched
- 1 tbsp green curry paste
- 1 tbsp canola oil
- 2 cups coconut cream
- 2 tbsp cornflour
- 1 tsp palm sugar
- splash of fish sauce
- 1 kaffir lime leaf – thinly sliced
Line a pie tin with flaky pastry and set aside a piece for the lid.
Lightly brown chicken in a frying pan. Set aside.
Heat oil in a frypan and add curry paste, fry until fragrant.
Add coconut cream and bring to a simmer. Add cornflour mixed with ½ cup of cold water until dissolved. Stir until mixture has completely thickened.
Season with palm sugar and a splash of fish sauce.
Add 1 thinly sliced kaffir lime leaf if available.
Take off the heat and cool completely, add cooked chicken and kumara.
Fill the pie and place the lid on top, closing the pastry. Put a couple of holes on the lid to let the steam escape. Brush with an egg wash and sprinkle with sesame seeds. Bake at 220°C degrees until golden brown.