Dinner was an exercise in presentation that was appreciated by my daughter but lost on my husband. It was a fantastic meal and one which I will definitely make again. I love Thai flavours (although coriander leaves are totally blech!) Next time I’ll just dump it on rice and serve it like a normal person, but it was lovely to have a nice presentation for a change. My husband ate one serving as intended but the second was unceremoniously dumped on top of some left over rice from the refrigerator. He enjoyed it, that’s the main thing, because we ARE having this again!
‘Teacup’ Thai Chicken Pie
1 small onion finely chopped
400 g chicken thigh fillets, diced
1 tsp crushed garlic
1 tsp mild chilli paste
1 tsp grated ginger
1 tsp lemon grass paste
1 tin coconut cream
fish sauce, salt and pepper to season
200 g diced cooked sweet potatoes
3 sheets filo pastry, brushed with olive oil or butter (and then rolled and sliced into ribbons)
Cut sweet potato into cubes and cook in a covered microwave safe dish for 3 minutes. Set aside to cool.
Heat and grease a frying pan with a little vegetable oil then add onion and chicken. Allow the pan to get nice and
hot and the chicken to almost brown off on one side then turn.
Add the garlic, cooked sweet potato cubes, chilli, ginger and lemon grass and cook over a medium heat for about 5-8 minutes.
Add the coconut cream and allow to cool.
Spray 4-6 teacups or other 1 cup serving dishes on a baking dish with canola spray and
then add the cooled chicken and sweet potato mix.
Top with the shredded sheets of pastry and bake in a pre-heated oven at
180°C for about 15-20 minutes until the pastry is golden brown.