1. Season flour with salt and pepper. 2. Toss chicken in flour then shake off excess. 3. Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides. 4. Add the green onion and mushrooms, cook for 1 minute. 5. Add the curry paste and cook, stirring for 1 minute. 6. Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes. 7. Remove lime leaves and stir in coriander. 8. Allow to cool. 9. Preheat oven to 200C (400F). 10. Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet. 11. Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl. 12. Divide curry mixture between the pie dishes. 13. Press a pastry strip around each rim and brush with water. 14. Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife. 15. Brush pie tops with beaten egg. 16. Bake for 20 minutes or until puffed and golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
