Pork Curry Pie ( Mu Pad Khiew Wan Hor Pai )


A snack straight out of a Bangkok bakery, these little pies are ideal at this time of year with all the western parties. They are mini bite sized pies (pasties) filled with a Thai green curry pork. A mix of west and east. I used store bought puff pastry, but you can also make your own pastry, or even make proper puff pastry.

100 gms Pork
2-3 Tablespoons Green Curry Paste
4 Tablespoons Evaporated Milk
1 Teaspoon Salt
2 Tablespoons Oil
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Coriander Leaves
1 Eggs
Puff Pastry

1. Mince the pork with the chopped onion and put into a frying pan.
2. Add the oil and curry paste and fry together for 4 minutes. Add salt and evaporated milk and fry for 2 more minutes. Set aside and leave to cool.
3. Chop the coriander leaves and add them to the mix. They add lots of green colour, as well as taste to the pies.
4. Beat the egg in a bowl, and prepare a baking sheet by dusting it with flour.
5. Cut a circle of pastry using a round cutter approximately 7-8 cms in diameter. Spoon a tablespoon of the mixture into the centre. Put beaten egg around the rim, fold it over into a semi-circle and crimp the edges with your fingers.
6. Glaze the pies with some of the egg to help them brown.
7. Place in the over at 190 degrees celsius until cooked, approximated 20-30 minutes.

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