We had these for dinner last night - yum!

Thai chicken pies
350 g raw chicken mince (or breast, free range of course)
80ml coconut milk
2 tbls sweet chilli sauce
2 teaspoons lemon grass finely chopped
1 ½ tablespoons lime juice
2 Tbls fresh coriander, chopped
1 clove garlic, crushed
(I added a tsp grated ginger too cos I love the smell)
4 sheets puff pastry (I actually think they would be even yummier with real pastry if you have time, haha)
I egg lightly beaten


Pre heat oven 220 degrees C
Cook chicken until lightly browned, 5 mins.
Combine everything and cool.
Cut pastry rounds - 8.5 cm for the bases and 6 cm for the tops. Press bases into greased muffin tins.
Fill in the pies with the mixture, then top with the 6cm pastry rounds, pressing closed (or not as you like)
Brush with the beaten egg
Bake 25 mins

This is from chefstoolbox – (www.chefstoolbox.com) - they promote their silicone baking trays and other products and I have to say it makes it easy to cook when you don’t have to clean out the sticky muffin pan – I used muffin cases but it wasn’t a good idea because the flaky pastry stuck to it and it was better to just put them directly into a greased muffin pan.
Bon appétit!