Curry Chicken & Pumpkin Pie

Serves 4-6

800g chicken thigh fillets, cut into 2cm dice
1Tbsp olive oil
600g butternut pumpkin, cut into 2cm dice
1/3C Thai green curry paste
270ml can light coconut milk
3 sheets puff pastry, thawed
1 egg, lightly beaten
steamed vegetables, to serve


1. Heat a pan over high heat and stir fry chicken in 2 batches using half of the oil for each batch. Once light golden (about 2 minutes) remove chicken and juices to a bowl.


2. Stir fry curry paste for 30 seconds, until aromatic. Add coconut milk and bring to the boil before adding in the diced pumpkin. Reduce the heat to medium, cover and cook for 6-8 minutes or until pumpkin is almost tender.


3. Return chicken to the pan and cook, uncovered, for a further 4 minutes. Spoon mixture into a 6 cup capacity pie or casserole dish and set aside for 10 minutes to cool slightly and preheat oven to 220C.


4. Cut 1.5cm strips out of one sheet of pastry and use to line the edges of the pie dish. Layer remaining sheets over the top of the pie, using any scraps to make decorative shapes with cookie cutters for the top of the pie. Trim excess pastry with a sharp knife and cut a cross in the centre of the pie to allow steam to escape.


5. Brush the top of the pie with a lightly beaten egg. Bake for 30-35 minutes or until golden, serve with steamed vegetables.


Nutritional Information: (per 4 or 6 serves)
Energy 3377 or 2251.3kJ, Protein 54 or 36g, Fat (Total) 36.3 or 24.2g (Saturated) 18 or 12g, Carbohydrates (Total) 68.1 or 45.4g (Sugars) 3.8 or 2.5g, Dietary Fibre 3.9 or 2.6g, Sodium 1016 or 677.3mg. 2 or 1.3 serves of vegetables.


(Source: Super Food Ideas Magazine, Issue 82 - June 2007)


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