Thai Yellow Curry Chicken Mini Pies

Interactive experience

Products and recipes

These Thai Yellow Curry Chicken Mini Pies are a delicious fusion of Thai flavors and classic pastry. Tender chicken, potatoes, green beans, and fresh herbs are simmered in a fragrant yellow curry sauce made with Ayam curry paste, coconut milk, and fish sauce, then encased in golden pastry shells for a flavorful, bite-sized treat.

Ingredients

Filling

• 250g chicken thigh fillets, coarsely chopped
• 1 red washed potato, diced small
• 1 tbsp Ayam Thai Yellow Curry Paste
• 160ml Ayam Coconut Milk
• 100ml water
• 1 tbsp Ayam Fish Sauce
• Juice of 1 lime
• 100g green beans, trimmed and coarsely chopped
• 1 tbsp fresh coriander, finely chopped

Pastry

• 2–3 sheets shortcrust pastry (for base)
• 2–3 sheets puff pastry (for tops)
• 1 egg yolk, lightly beaten
• White sesame seeds, for garnish
• Olive oil spray

Method

1. Prepare the Filling — Heat a little oil in a medium saucepan over medium heat.Add chopped chicken and cook until just browned (does not need to cook through).Stir in the curry paste and diced potato. Cook until fragrant.
2. Prepare the Filling — Pour in coconut milk, water, and fish sauce. Bring to a boil, then simmer uncovered for ~5 minutes or until potatoes are tender and sauce thickens.Remove from heat. Stir in lime juice, chopped green beans, and coriander.Season to taste.Transfer mixture to a shallow tray and refrigerate to cool.
3. Prepare the Pastry Cases — Preheat oven to 175°C.Lightly grease a 12-hole muffin tin with olive oil spray.Cut 12 shortcrust pastry discs to fit and line each muffin hole. Prick bases with a fork.Fill each case with the cooled curry mixture.
4. Top and Seal the Pies — Cut 12 puff pastry discs. Brush one side with water.Place the moistened side down over each pie. Press edges to seal.Brush tops with beaten egg yolk and sprinkle with sesame seeds.Snip a small slit on top of each pie to release steam
5. Bake — Bake for 20–25 minutes or until pies are golden brown and cooked through.