Thai Red Curried Mini Meat Pies
1h 15 min
½ pound ground meat
2 tbsp vegetable oil
1 small onion, diced finely
1 ½ tbsp Thai red curry paste
1 cup mixed vegetables, diced finely
¼ cup coconut milk
4 sheets pie dough (store bought)
1 egg, beaten
Preheat oven to 350F.
Grease a muffin tray and set aside.
Prepare pie dough according to package instructions. Cut two sheets into 6 circles each for a total of 12 circular disks.
Press pie dough disks into the 12 muffin cups.
Cut the remaining 2 sheets into 12 smaller circular disks and set aside.
Heat the oil in a large pan over medium heat.
Add the onions and cook until softened and lightly browned in about 5 minutes.
Add the mixed vegetables and cook until softened.
Add the red curry paste and stir to combine.
Mix in the ground meat. Crumble the meat and cook for 5 minutes.
Pour the milk and cook until meat is cooked through and liquid almost dries out.
Put 2 tablespoon meat filling into each pie cup.
Press the smaller pie dough disks over the filled mini pies.
Brush tops with the beaten egg.
Cut small slits in the center of each mini pie.
Bake for 35-40 minutes until done or the tops turn golden brown.
Remove pies from muffin pan and serve warm.