Red curry chicken pot pies

Ingredients (serves 4)
* 1 onion, chopped
* 1 tbs oil
* 1 tbs red curry paste
* 400ml coconut milk
* 1 cup (250ml) water
* 8 chicken thigh fillets, quartered
* 500g sweet potato, chopped
* 1 bunch broccolini, in short lengths
* 2 tbs brown sugar
* 2 tsp fish sauce
* 1 lime, juiced
* 4 sheets ready rolled puff pastry
* 1 egg, beaten
* Sesame seeds, to sprinkle


Method
1. Saute 1 onion, chopped in 1 tbs oil in a frying pan. Add 1 tbs red curry paste, 400ml coconut milk, 1 cup (250ml) water, 8 chicken thigh fillets, quartered and 500g sweet potato, chopped. Cook 10-15 minutes.
2. Stir in 1 bunch broccolini, in short lengths, 2 tbs brown sugar, 2 tsp fish sauce and 1 lime, juiced, and cook for 2 minutes. Set aside. Spoon mixture into 4 x 2 cup (500ml) ovenproof bowls or dishes. Preheat oven to 220°C.
3. Cut 20cm squares from 4 sheets ready rolled puff pastry. Brush dish rim with beaten egg. Place pastry over the dish. Seal edges. Cut slits for steam. Brush with egg and sprinkle with sesame seeds. Bake for 20 minutes.

Source
Fresh Living - Page 54
Recipe by Michelle Southan