Thai Chicken Pies

Thai Chicken Pies

0:15 To Prep
0:25 To Cook
10 Servings
Average Rating
Difficulty Medium

Packed full of Authentic flavours these little wonders won't last in the household!


  • 350g chicken mince
  • 80mL coconut milk
  • 2 Tbs sweet chilli sauce
  • 2 tsp lemongrass - finely chopped
  • 1 Tbs Lime juice
  • 2 Tbs fresh coriander - finely chopped
  • 1 garlic crushed
  • 4 puff pastry
  • 1 egg - lightly beaten

Step 1

Preheat the oven to 220°C (220°C fan-forced) for 15 minutes.

Step 2

Heat 22cm or 25cm Frypan and cook chicken, stirring, until lightly browned.

Step 3

Cool for 5 minutes. Process or chop chicken until finely chopped.

Step 4

Combine chicken with coconut milk, chilli sauce, lemon grass, lime juice, coriander and garlic in a medium bowl, and refrigerate until cool.

Step 5

Cut 12 pastry rounds using a 8.5cm round pastry cutter, and 12 pastry rounds using a 6.5cm cutter

Step 6

Press larger pastry rounds into Muffin (12-Cup). Fill each pastry cup with chicken mixture and brush edge with egg.

Step 7

Place small pastry rounds on top of pies, presing down to seal. Prick pie lids with the Paring Knife.

Step 8

Brush top of each pie with egg and bake for 25 minutes or until golden brown.

Step 9

Remove immediately



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