Thai Curry Chicken Pie

Directions

1. 1
   Season flour with salt and pepper.
2. 2
   Toss chicken in flour then shake off excess.
3. 3
   Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides.
4. 4
   Add the green onion and mushrooms, cook for 1 minute.
5. 5
   Add the curry paste and cook, stirring for 1 minute.
6. 6
   Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes.
7. 7
   Remove lime leaves and stir in coriander.
8. 8
   Allow to cool.
9. 9
   Preheat oven to 200C (400F).
10. 10
    Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet.
11. 11
    Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl.
12. 12
    Divide curry mixture between the pie dishes.
13. 13
    Press a pastry strip around each rim and brush with water.
14. 14
    Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife.
15. 15
    Brush pie tops with beaten egg.
16. 16
    Bake for 20 minutes or until puffed and golden.