Thai chicken pies

Thai chicken pies

Makes 6. Preparation time 1 hour. Baking time 25 minutes.

These pies have just a hint of Thai flavour that is mild enough for even children to enjoy.

6 chicken breasts on the bone, with skin
2 cups chicken stock
1 onion, halved
2 tablespoons cornflour
4 teaspoons green curry paste
1 tin (410 g) coconut milk
juice and zest of 1 lemon
2 rolls puff pastry

• Put the chicken breasts, stock and onion in a heavy-based pot with a lid and simmer gently without boiling for about 30 minutes or until the breasts are cooked through and thejuice runs clear when pierced. Remove the breasts, reserve the cooking liquid and set aside.

• Shred the breasts, discarding the onion, skin and bones, and return to the pot. In a bowl, mix the cornflour with a little of the stock to make a smooth paste.Then add the curry paste and coconut milk. Add this to the chicken and heat. Add some of the reserved stock and simmer without a lid for about 10 minutes or until the sauce has thickened.

• Squeeze the lemon juice over and add the zest. Taste and season with more curry paste, salt or pepper.

• Grease 6 individual foil pie cases. Cut the pastry in big enough circles to hang over the edge of the pie case with a fingerwidth to spare. Gently press down to line the case.

• Fill each case with the meat mixture and place another disc of pastry on top, pressing down to seal the edges. Chill in the fridge for 30 minutes. Preheat theovento200°C.

• Brush with milk if desired and bake for 25 minutes until golden and puffed up. Cool down, wrap in wax paper and pack for the road trip. Enjoy with chunky chutney or chilli relish.

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