Ingredients 1 clove garlic, crushed
Oil for frying
1 large shallot
1 piece of fresh lemongrass
About 10 g of ginger
550 g Mt Barker free range chicken thighs
½ tsp turmeric
1 tsp cumin
160 ml coconut milk
1 tbsp cornflour
¼ cup chicken stock
1 tbsp fish sauce
1 kaffir lime leaf, finely chopped
1 large red chili, sliced finely
¼ cup fresh coriander, chopped
2 sheets Puff pastry
1 egg, beaten
Rinse the chicken thighs and cut into small pieces -pat dry with paper towel.
Heat a bit of oil in a wok or frypan and add the shallot, garlic, lemongrass, and ginger. Cook for about 5 minutes or until the onion softens.
Add the chopped chicken and brown.
Add the coconut milk and bring to the boil. Turn down the heat and simmer, stirring occasionally for about 10 minutes.
Mix the cornflour with the stock (fresh if you have it), and add to the chicken mixture, stirring.
Continue stirring until the mixture thickens, and then let it cool for a few minutes.
Add the fish sauce, chili, chopped kaffir leaf and the coriander.
Preheat the oven to 180° fan forced and spray a muffin pan. Defrost the pastry.
When pastry is defrosted, cut some rounds to fit your muffin pan making sure the dough goes up the side as well. I cut them with a biscuit cutter, and then stretched them as I like very thin pastry.
Cut some "tops" for the pies which will be slightly smaller.
Brush the edges with a little of the egg mixture.
Spoon the chicken curry into each pie.
Cover this with the pastry tops and tightly seal the edges of the pastry.
Brush the remaining egg mixture over the top, and cut a small slit in the top of each one.
Bake in the oven for about 25 minutes and stand a few minutes before serving.