6 boneless, skinless chicken thighs, about 750 grams
1 tablespoon olive oil
small knob butter
1 large onion, finely chopped
2 cloves garlic, crushed
3 tablespoons Thai green curry paste
1 tablespoon grated fresh ginger
finely grated zest and juice 1 lime
2 tablespoons cornflour
2 tablespoons water
1 x 400 ml tin coconut cream
¼ cup chopped coriander
6 sheets pre-rolled puff pastry, thawed but chilled
1 egg, lightly beaten
black or white sesame seeds
Lightly grease a 6 hole, 1 cup capacity muffin tray.
Trim any excess fat from the chicken thighs and cut each one into large, bite-sized pieces.
Heat the olive oil and butter in a sauté pan and cook the onion and garlic with a good pinch of salt until the onion is tender. Add the curry paste, ginger, lime zest and juice and cook for 2 minutes. Add the chicken and cook for 5 minutes until lightly golden. Combine the cornflour and water to make a smooth paste and stir into the chicken along with the coconut cream. Season and simmer for 15-20 minutes until the chicken is cooked. Stir in the coriander and set aside to cool. Spread the mixture out on a large flat tray and place in the fridge for a quicker cooling time.
Preheat the oven to 200˚C.
To cook: Line the tins with pastry, bringing it above the edge so the lid can stick to it. Cut out 6 lids to fit. Divide the cold filling between the pies. Brush one side of the lids with the beaten egg and place, egg washed side down, over the filling and crimp the edges with a fork to seal. Egg wash the top and sprinkle with sesame seeds.
Bake for 25-30 minutes until the pastry is puffed and crisp and a good golden colour. Leave in the tins for 5 minutes before removing. Serve with a green salad. Makes 6.