Pies are yummy. These Ironclad Jnr Thai Chicken Pies are extra yummy.
Cruchy pastry jam-packed with fragrant tangy Thai chicken.
We served these pies with great globs of creamy mashed potatoes, a crisp salad and lashings of ice cold beer.
Makes: 6 pies
Prep time: 20 minutes
Cook time: 1 hour
INGREDIENTS
6 boneless free-range chicken thighs
½ c gluten free white flour
½ tsp salt
4 Tbsp sunflower oil
1½ leeks, finely sliced
½ butternut pumpkin chopped into small pieces
5 Tbsp fish sauce
5 Tbsp fresh lime juice
3 Tbsp raw sugar
1 bunch fresh coriander
10 large lime leaves
270ml coconut cream
Fresh chilli to taste, chopped finely
6 puff pastry sheets
1 egg yolk plus 2 Tbsp water for egg wash
Flakey sea salt
METHOD
Heat the olive oil in your Ironclad Legacy Pan over a medium heat.
Cut the chicken thighs into 8 pieces each and dredge in the flour and salt, dusting off any excess.
When the oil is hot, swiftly fry the chicken pieces on both sides until golden brown but not cooked all the way through. Transfer chicken pieces to drain on paper towel as you make the rest of the filling.
Do not clean the pan! Add the leeks, pumpkin, lime juice, sugar and fish sauce to the pan and cook down for 15 minutes over a low heat. Give it a stir now and then to make sure it cooks evenly.
Blend the lime leaves and coriander with the coconut cream until it’s creamy and green and pour into the pan with the leeks and pumpkin and bring up to a simmer. Add the chilli and have a taste now to check for seasoning before you add the chicken. (You don’t want to taste the mix with the par-cooked chicken in it.)
Gently stir in the chicken and leave the mix to cool. You can accelerate the cooling down process by popping the pan in the fridge once it’s cool enough to do so.
Defrost the pastry sheets and cut each one in half. Roll out gently to increase the size by 1cm all round.
Spray six Ironclad Jnr Pans with oil and gently fill each pan with a pastry sheet, leaving plenty of pastry overhanging.
Heat oven to 160°C.
Divide the cooled chicken mix between the 6 pans. You will fill the pans higher than the top edge.
Wash the inside of the pastry with egg wash and bring the pastry edges together with your fingers and squeeze tightly so the pastry sticks together. Don’t worry if it looks a bit rough. They’ll look great when they are cooked!
Brush the outside of the pastry with the remaining egg wash and sprinkle with flaked salt.
Place the Jnr pans in a large baking dish and bake for 50 mins.
Pull them from the oven sizzling and golden brown and let sit for 10 minutes before serving.
