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Serves 4-6
INGREDIENTS:
6 oz. defrosted shortcrust pastry, rolled out to a thickness of 1/4 inch thick
5 cups canned chickpeas, diced
3 cups coconut milk
3 tsp. Thai green curry paste
2 tbsp. cilantro, finely chopped
1 tbsp. lime juice
1 tsp. black pepper
3 tsp. salt
1/4 cup milk for glazing and sealing
METHOD:
Preheat oven to 400 F (200 C). Roll pastry across a pie dish and cut off excess. Roll out remaining pastry for a lid and set aside.
Combine chickpeas, coconut milk, curry paste, cilantro, lime juice, black pepper and salt. Spoon into pie base.
Use half the milk to moisten the edges of the pastry. Carefully put the pie lid on and crimp the edges to seal. Brush rest of milk over pie lid and bake for 45 minutes or until golden brown. Serve hot with a light salad and soft rolls.
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