麻豆约拍

RED THAI CHICKEN PIE

Ingredients:

4 tablespoons coconut oil, for frying
1 large brown onion, thickly sliced into strips
1 leek, finely sliced
3 garlic cloves, minced
6 spring onions, cut horizontally into thirds
1 thumb-size piece of ginger, finely grated
8 skinless, boneless chicken thighs (600g), cut into chunks
2 tablespoons Thai red curry paste
2 tablespoons plain flour
145g baby corn, cut diagonally into thirds
100g sugar snap peas, cut diagonally into thirds
250g chestnut or shiitake mushrooms, cut into quarters
1 x 400ml can full-fat coconut milk
2 tablespoons fish sauce
1 tablespoon maple syrup
1 stick lemongrass
a good pinch of sea salt and ground black pepper
for the puff pastry lid
1 heaped teaspoon Thai curry paste
60g butter at room temperature -
1 x 320g pre-rolled puff pastry
1 egg (for egg wash)
optional - 2 tablespoons sesame seeds

Serves 6

Method:

Preheat the oven to 200藲C fan/425藲F/gas mark 7.
Gently melt 2 tablespoons of coconut oil in a pan on a low-medium heat, then fry the onion for a minute or two until softened. Add the leek and fry for a further minute. Add the spring onion, ginger and garlic and fry until soft, a further 2 minutes. Transfer this mixture to a dish and set aside.
Add the remaining coconut oil to the pan and brown the chicken for about 5 minutes. Add the leek and onion mixture back in, along with the curry paste, stir to coat and fry for a couple of minutes until fragrant.
Sprinkle over the flour to coat everything and fry for 5 minutes, then add the coconut milk, vegetables, fish sauce and maple syrup and mix to combine. Bash the lemongrass with a pestle to release its aromas, then add this to the pan and give everything a good stir. Season with salt and pepper.
Transfer the mixture into a square casserole dish and leave to cool down to room temperature, then place in the fridge.
Now prepare the puff pastry. In a bowl, mix the curry paste with the butter and beat until well combined. Roll out the puff pastry and spread this mix over one half of the pastry, then fold the dry side over the buttered side and roll this out to be slightly larger than the size of your casserole dish.
Chill the pastry in the fridge for 10 minutes, to allow the butter layer to harden, then lay the pastry over the casserole dish and fold any overhang inside the rim of the dish.
Beat an egg with any remaining coconut milk from the tin and brush lightly over the pastry. Sprinkle over the sesame seeds and cut a small cross in the middle of the pastry, to allow some of the steam to escape.
Bake the pie in the oven for 30 minutes, until the pastry has puffed up and is a golden brown colour. Slice and enjoy!