Curry chicken and pumpkin pie

Ingredients (serves 4)
* 1 1/2 tablespoons vegetable oil
* 800g chicken thigh fillets, trimmed, cut into 3cm pieces
* 1/3 cup Thai green curry paste
* 270ml can Ayam coconut milk
* 600g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
* 3 sheets frozen ready-rolled puff pastry, partially thawed


Method
1. Heat a wok over high heat until hot. Add 2 teaspoons of oil and one-third of the chicken. Stir-fry for 2 minutes or until light golden. Remove to a bowl. Repeat in 2 batches with remaining oil and chicken.
2. Add curry paste to wok and stir-fry for 30 seconds or until aromatic. Add coconut milk and bring to the boil. Add pumpkin. Reduce heat to medium. Cover and cook for 6 to 8 minutes or until pumpkin is almost tender. Return chicken and any juices to wok. Cook, uncovered, for 4 minutes or until sauce thickens slightly.
3. Spoon mixture into a 6-cup capacity pie dish. Set aside for 10 minutes to cool slightly. Preheat oven to 220°C.
4. Cut 1.5cm-thick strips from 1 pastry sheet. Use strips to line rim of pie plate. Layer remaining pastry sheets together and place over filling. Using a sharp knife, trim excess pastry. Cut a cross in the centre of pie top (this allows excess steam to escape, keeping pastry crisp). Brush pie top with cold water (do not brush sides or they will not puff). Place dish on a baking tray. Bake for 30 to 35 minutes or until pastry is puffed and golden. Serve.

Notes & tips
* You can make chicken and pumpkin curry to the end of step 2 and serve over steamed jasmine rice.

Source
Super Food Ideas - Page 23
Recipe by Janelle Bloom