Husband and wife team, Selene and Alex
THAI GREEN CURRY CHICKEN PIES
For the dough:
400g soft flour
200g unsalted butter
1 egg + 2 egg yolks
For the filling:
½kg chicken thigh
100g Thai green curry paste
200g coconut milk
2 stalks lemongrass, chopped fine
3 bird’s eye chillies, chopped fine
20 leaves Thai basil, chopped
Preheat the oven to 180˚C.
Mix and knead the flour, butter, 2 egg yolks and 4 teaspoons cold water into a dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
Then cook the chicken with the Thai green curry paste, coconut milk, lemongrass, bird’s eye chillies and Thai basil leaves.
Roll out the dough, and cut/ shape it into individual pie moulds which have been greased with oil.
Add the cooked chicken curry.
Cover each with a dough lid, brushed with an egg yolk wash.
Bake for 30 minutes.