Thai Green Curry Chicken Pies
1 cup plain flour
2 1/4 oz cold butter, chopped
6 1/2 oz green beans
1 tablespoon oil
1 tablespoon Thai green curry paste
1/2 cup coconut milk
1 pound chicken thigh, skinned, deboned, cut into bite sized pieces
2 teaspoons fish sauce
1 tablespoon lime juice
2 teaspoons soft brown sugar
1 tablespoon cornflour
1 egg, lightly beaten, to glaze
1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add 1-2 tablespoons of cold water. Process in short bursts until the mixture just come together, adding a little extra water if necessary. Turn out onto a lightly floured surface and quickly bring together into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. Cut the beans into short lengths. Heat the oil in a wok or heavy-based frying pan. Add the curry paste and cook for 1 minute, stirring constantly. Add the coconut milk and 1/4 cup of water and bring to a boil. Add the chicken, beans and stir through. Simmer gently for 15 minutes, or until the chicken is cooked. Add the fish sauce, lime juice and sugar. In a small bowl, mix together the cornflour and 1 tablespoon of water to a smooth consistency. Add to the curry and stir constantly until the sauce thickens and begins to bubble. Divide the mixture into four 1/2 cup capacity ramekins.
3. Divide the pastry into 4 equal pieces. Roll each piece between 2 sheets of baking paper until it is slightly larger than the top of the ramekins. Brush the edges of the ramekins with the beaten egg and cover with the pastry. Trim off any excess pastry with a sharp knife. Cut a small hole in the top of each pie to allow the steam to escape. Brush with the beaten egg. Place the ramekins on a baking tray and bake at 350 for 20-25 minutes or until the pastry is golden brown.