Nacho-Crumbed Fried Chicken Burgers
by
ANNA POLYVIOU
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Yield 12
Prep time
20 MinCook time
25 MinTotal time
45 MinThai Yellow Curry Chicken Mini Pies
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
Instructions
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.
- 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.
- Prepare the Pastry Cases
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.
Bake
- Bake for 20–25 minutes or until pies are golden brown and cooked through.