½ onion, diced
2 cloves garlic, overwhelmed
1 fowl breast, shredded (we used bbq chicken)
1 tsp. fish sauce
½ cup chook inventory, salt reduced
2 tsp. thai crimson or penang curry paste
165ml (small can) coconut milk, light
¼ red capsicum, diced
½ cup frozen peas
three frozen puff pastry sheets, thawed
1 tbsp. olive oil
cooking spray
method
in a non-stick frypan warmness your olive oil and on medium warmth sauté the onion and crimson capsicum for a few minutes or till soft.
upload garlic and curry paste, stirring for 30 seconds until aroma has been launched. add coconut milk fish sauce, chicken inventory and chook. simmer for a couple of minutes, stirring on occasion.
upload frozen peas, season with cracked pepper and when the peas have cooked take off warmness to cool slightly.
meanwhile layout your sheets of pastry on bench to thaw. we used a muffin tin, which we sprayed with cooking spray. cut circles out for base of pie and pinnacle of pie. press base pastry in so it moulds the muffin location then spoon a number of the aggregate into every base. place the top of the pie, pinching the 2 pastry’s collectively then fold over so there's no overhang. option to glaze with both milk or egg wash. slot a knife into the centre of each pie for the steam to break out.
bake for 15-18 mins or until top is golden brown.
nutrients table
servings: eight serving size:125g
common serve common 100g
power 850 kj 678 kj
203 cal 162 cal
protein 10.9 g eight.7 g
fats, overall nine.4 g 7.five g
- saturated 4.4 g three.five g
carbohydrate 17.7 g 14.1 g
- sugars 1.four g 1.1 g
sodium 287 mg 228 mg
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