Thai Chicken Curry Pastries Recipes

THAI CHICKEN CURRY PASTRIES

Steps:

• Heat oil in wok or frying pan, add in onion and garlic, cooking over low medium heat until golden.
• Raise heat to medium high and add in chicken, stir frying until it changes color.
• Add oyster sauce and pepper, stir and cover, reducing to low heat for 5 minutes.
• Stir in potatoes, sugar, and curry powder, cover and cook 5 more minutes.
• Remove from heat and allow to cool.
• Lay out phyllo dough strips, three strips thick, lightly coat with melted butter, and place filling in the middle. Fold into triangle or square shape, or whatever shape you like.
• Bake in oven at 375 for 10 minutes on baking sheet, or until lightly browned.

THAI CURRY CHICKEN PIE

Steps:

• Season flour with salt and pepper.
• Toss chicken in flour then shake off excess.
• Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
• Add the green onion and mushrooms, cook for 1 minute.
• Add the curry paste and cook, stirring for 1 minute.
• Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
• Remove lime leaves and stir in coriander.
• Allow to cool.
• Preheat oven to 200C (400F).
• Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
• Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
• Divide curry mixture between the pie dishes.
• Press a pastry strip around each rim and brush with water.
• Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
• Brush pie tops with beaten egg.
• Bake for 20 minutes or until puffed and golden.