Chicken Curry Pie with Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 938 cal. | (45 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 47.8 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 1 can Coconut milk (unsweetened)
- 1 Tbsp yellow Curry paste
- 1 Tbsp Fish sauce
- salt
- freshly ground peppers
- 50 grams dried Wood Ear Mushrooms
- 2 plates Puff pastry dough (frozen, about 150 grams or 5 ounces)
- 1 egg yolk
- 4 Portion forms (8 cm or 3 inch diameter)
Preparation steps
Soak the wood ear mushrooms for about 30 minutes in cold water. During the soaking, change the water 2 times. When finished, drain.
Rinse the chicken breasts, pat dry and cut into bite-sized pieces.
Heat the curry paste in a pan and deglaze with coconut milk. Bring to a boil, then reduce the heat. Add the mushrooms and chicken, cover and simmer over low heat for about 10-15 minutes. Season with fish sauce, salt and pepper.
Separate and thaw the puff pastry sheets, then put together and roll out thinly. Grease the ramekins and line with the dough, cut off the excess and set aside. Spoon the chicken curry into the molds. Reserve some of the sauce for drizzling later. From the remaining dough cut out 8 cm (approximately 3 inch) circles and place on top of the pies. Brush with beaten egg yolk. Bake on the middle rack of a preheated oven at 180°C (approximately 350°F) for 30 minutes, until golden brown. Serve immediately with extra sauce on the side.
