Green Chicken Curry Pie

• 1 tablespoon vegetable oil
• 1 lb chicken thigh meat, coarsely chopped
• 6 ounces potatoes, coarsely chopped
• 1 tablespoon thai green curry paste
• 2/3 cup light coconut milk
• 2/3 cup water
• 1 tablespoon lime juice
• 4 ounces green beans, coarsely chopped
• 2 tablespoons cilantro, finely chopped
• 2 sheets shortcrust pastry
• 1 egg, beaten

1. To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes.
2. Preheat oven to 400°F Grease four holes of a large (3/4 cup each) muffin pan. Cut four 5 1/4" rounds and four 3 3/4" rounds in the pastry sheets.
3. Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.

vegetable oil, chicken thigh meat, potatoes, thai green curry, light coconut milk, water, lime juice, green beans, cilantro, shortcrust pastry, egg

Taken from www.food.com/recipe/green-chicken-curry-pie-536009 (may not work)