Curried pasties

Name: Curried pasties
Cuisine: Thai
Ingredients: a handful of fresh coriander leaves, finely chopped; 3 tablespoons Thai fish sauce (nam pla); 1 teaspoon Thai curry powder; 350 g/12 oz peeled, cooked potatoes, cut into very small cubes; 3 tablespoons Thai fish sauce (nam pla); 2 tablespoons Demerara or palm sugar; 2 tablespoons Demerara or palm sugar; 50 g/2 oz cooked peas; 3 garlic cloves, peeled and finely chopped; 200 g / 7 oz minced, raw chicken; 1 small red pepper, deseeded and finely diced; 2 tablespoons vegetable oil; 1 small red onion, peeled and finely diced; 1 packet frozen puff pastry, defrosted, rolled quite thinly and cut into 7.5 cm/3 inch discs; vegetable oil, for deep-frying

Preparation info

Difficulty
Medium

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 packet frozen puff pastry, defrosted, rolled quite thinly and cut into 7.5 cm/3 inch discs
vegetable oil, for deep-frying

Asia
Thailand
Street Food
Pie
Southeast Asia

Method

To make the filling, heat the oil in a wok or heavy-based frying pan and stir-fry the onion for a couple of minutes until softened and slightly brown.
Add the chicken and stir-fry until all the lumps have separated and the chicken is cooked.
Add the diced pepper, peas, garlic and sugar and stir-fry for a couple of minutes, then stir in the potatoes, fish