Name: Penang pork curry pies
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1/2 cup (150g) penang curry paste; 500 gram minced (ground) pork; 2 kaffir lime leaves, torn; 1 2/3 cup (400ml) coconut milk; 1/3 cup (80ml) water; 2 tablespoon fish sauce; 1/4 cup (65g) grated palm sugar; 150 gram green beans, chopped coarsely; 100 gram broccoli, chopped finely; 1 small_piece red capsicum (bell pepper) (150g), chopped finely; 225 gram canned bamboo shoots, drained; 1/4 cup fresh coriander (cilantro), coarsely chopped; 2 (sheets) puff pastry; 1 egg, beaten lightly

Ingredients

1 tablespoon peanut oil

1/2 cup (150g) penang curry paste

500 gram minced (ground) pork

2 kaffir lime leaves, torn

1 2/3 cup (400ml) coconut milk

1/3 cup (80ml) water

2 tablespoon fish sauce

1/4 cup (65g) grated palm sugar

150 gram green beans, chopped coarsely

100 gram broccoli, chopped finely

1 small_piece red capsicum (bell pepper) (150g), chopped finely

225 gram canned bamboo shoots, drained

1/4 cup fresh coriander (cilantro), coarsely chopped

2 (sheets) puff pastry

1 egg, beaten lightly

Method

1.Heat oil in large saucepan, add paste, cook, stirring, until fragrant. Add pork cook, stirring, until changed in colour. Stir in lime leaves, coconut milk, the water, sauce and sugar, bring to the boil. Simmer, uncovered, about 10 minutes or until reduced slightly.

2.Add beans, broccoli, capsicum and bamboo shoots, simmer, uncovered, about 3 minutes or until vegetables are tender. Stir in coriander. Discard lime leaves, cool.

3.Meanwhile, preheat oven to 220°C (200°C fan forced).

4.Spoon pork mixture into four 1½-cup (375ml) ovenproof dishes.

5.Cut pastry a little larger than the tops of the dishes. Brush edge of dishes with egg. Place pastry over filling, place dishes on oven tray, brush with a little egg. Bake about 15 minutes or until pastry is browned and puffed.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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