I will post pictures asap...lol
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.
Cook the ground beef in a medium pan. Drain off the fat and return the ground beef to the pan.
Combine the beef, curry paste, ginger and onion in the saucepan. Cook over moderate heat for about 5 minutes.
Add the coconut cream, stir well. Allow to cool.
Preheat the pie maker until the "Ready" light illuminates.
Prepare the pastry bases and tops. Use 1/3 cup filling per pie.
Close the lid and cook for 8-12 minutes or until golden brown.
Remove the pies with a plastic heat proof spatula and cool slightly.
Last Step: Don't forget to share!
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