THAI-SPICED CHICKEN HAND PIES

MAKES 16. PREP 15 MINS. COOK 20 MINS.

INGREDIENTS

• ⅓ cup (15g) panko breadcrumbs

• ¼ cup (60ml) milk

• 500g chicken mince

• ¼ bunch coriander, leaves and stems finely chopped

• 3 garlic cloves, crushed

• Zest of 1 lime

• 3cm piece (15g) ginger, finely grated

• 1 tbsp green curry paste

• 1 tbsp soy sauce

• 4 long green shallots, thinly sliced

• 4 sheets frozen puff pastry, thawed

• 1 egg, lightly beaten

CHILLI SAUCE

• ¾ cup (165g) white sugar

• ½ cup (125ml) rice wine vinegar

• 2 tbsp fish sauce

• 2 long red chillies, seeds removed, finely chopped

• 2 tbsp finely chopped fresh coriander leaves

• Juice of 1 lime

METHOD

1 For the chilli sauce, place sugar, vinegar, fish sauce and chilli in a small saucepan over medium heat. Bring to a simmer and cook for 10-12 minutes until reduced and syrupy. Cool to room temperature, then stir in coriander and lime juice. Set aside.

2 Preheat oven to 220C. Line 2 large baking trays with baking paper.

3 Place panko breadcrumbs and milk in a small bowl and mix to combine. Set aside for 5 minutes until soft. In a large bowl, combine the chicken mince, coriander, garlic, lime zest, ginger, curry paste, soy sauce, shallots, soaked breadcrumbs and ½ tsp salt flakes. Mix to combine.

4 Cut each sheet of pastry into 4 squares. Place 2 tbsp chicken mixture into the centre of each square. Fold two opposite corners over to meet in the middle. Repeat with the other corners and press to seal. Brush with eggwash and arrange on prepared trays. Cook for 18-20 minutes, swapping trays halfway, until golden and puffed. Serve warm with chilli sauce.