Thai Meat Pie
This recipe is in the booklet that came with my pie baker. I love the Thai influence.
I take out the pie crusts and let them stand for about 5 minutes. Then I place them on a floured board and roll the dough but not too thin. I use one crust for the bottom and one for the top.
I hope you have a chance to try this. I'm sure you could use chicken as well.
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- 1/2 lb
- lean ground beef
- 2 Tbsp
- red curry paste
- 1 1/2
- piece of grated ginger
- 2/3 c
- finely chopped onion
- 1/2 c
- coconut cream
- 1 pkg
- refrigerated pie crusts
1Cook the ground beef in a medium pan. Drain off the fat and return the ground beef to the pan.
2Combine the beef, curry paste, ginger and onion in the saucepan. Cook over moderate heat for about 5 minutes.
4Preheat the pie maker until the "Ready" light illuminates.
5Prepare the pastry bases and tops. Use 1/3 cup filling per pie.
6Close the lid and cook for 8-12 minutes or until golden brown.
7Remove the pies with a plastic heat proof spatula and cool slightly.