Thai Style Chicken Pie

Ingredients

 

  • SHORTCRUST PASTRY
    • 500 ml (280 g) Snowflake cake flour
    • 2 ml salt
    • 200 g cold butter
    • 15 ml castor sugar (optional)
    • 1 extra-large egg yolk
    • About 20 ml ice cold water
    • 5 ml fresh lemon juice
  • FILLING
    • 60 ml green curry paste
    • 30 ml sugar
    • 6 (about 750 g) chicken breast fillets, cut into strips
    • 10 ml chopped fresh root ginger
    • 400 ml can coconut milk
    • 2 fresh lime leaves, cut into pieces
    • 2 medium or 1 large eggplant (about 250 g) cubed
    • 30 ml fresh lime or lemon juice
    • 60 ml chopped fresh basil or coriander
    • 1 red chilli, seeded and cut into thin strips
    • 10 ml Snowflake cake flour for thickening
    • Beaten egg and milk for glazin

Directions:

  1. Pastry: Sift flour and salt together.
  2. Cut butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs.
  3. Whisk egg yolk, water and lemon juice together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry (step 2 and 3 can be done in a food processor)
  4. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Filling: Heat a large, heavy based frying pan. Add curry paste and sugar and stir over a medium heat for about 1 minute. Add chicken and ginger and sauté.
  6. Add coconut milk and lime leaves, reduce heat and simmer for 5 – 10 minutes until cooked. Add eggplant, lime juice and half the basil and simmer for about 5 minutes.
  7. Add remaining basil leaves and chilli. Make a paste with the flour and a little water, add to mixture and simmer until it thickens. Spoon filling into a greased ovenproof dish (or smaller dishes) and leave to cool slightly.
  8. Roll out pastry on a lightly floured surface to a thickness of 3mm. Dampen edges of dish with a little water and cover with pastry. Make a small owning with a knife to allow steam to escape. Trim edges and decorate pie with pastry leaves. Brush with beaten egg and milk.
  9. Bake in a preheated oven at 200 ° C for about 20 minutes until pastry is golden brown and crisp.

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