Chicken curry pies





Chicken curry pies


  • 30g (1oz)butter
  • 2 tablespoons plain flour
  • 1 1/2 cups curry sauce (from Red Curry Chicken, see below recipe)
  • 200g (6oz)Kumara, cut into 1cm(1/2") pieces
  • 1/2 bunch broccolini, trimmed
  • 4 cooked chicken drumsticks
  • fresh coriander leaves
  • 5 sheets ready-rolled puff pastry
  • 1 egg, lightly whisked
  • sesame seeds


  1. Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Remove from heat and whisk in curry sauce. Return to heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Simmer for 1 minute. Set aside to cool.

  2. Cook kumara and broccolini in separate microwave-safe dishes on HIGH (100%) power for 2 to 3 minutes and 1 1/2 to 2 minutes, respectively, or until just tender. Chop broccolini into pieces.

  3. Preheat oven to 220°C(425F). Remove chicken meat from bone and shred. Stir chicken, kumara, broccolini and coriander into cooled sauce.

  4. Use a 10.5cm (4.2inch)cutter to cut 12 circles from 3 sheets of pastry and use to line 12 x 1/2-cup muffin pans. Divide filling among pastry. Use an 8.5cm (3inch)cutter to cut out 12 circles from remaining pastry. Brush 1 side of circles with egg. Place, brushed-side down, on top of pies. Press edges to seal. With a sharp knife, cut 2 slits in the top of each pie. Brush with a egg and sprinkle with sesame seeds.

  5. Bake in a 220°C(425F) oven for 20 to 25 minutes or until puffed and golden


Chicken curry sauce

1/2 cup red curry paste
1 1/2 tablespoons brown sugar
1 tablespoon fish sauce

Stir fish sauce and sugar into curry ( sauce) paste. Remove 1 1/2 cups of curry sauce and set aside

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