500g snapper, cut into bite size pieces
1 Tbsp olive oil
1 medium onion, diced
1 red capsicum, diced
2 Tbsp red curry paste
¼ cup crunchy peanut butter
1 can coconut cream light
1 large or 2 small potatoes, peeled and diced
1 400g block short pastry
1 400g block puff pastry
1. Preheat oven to 200° C
2. Heat oil in a large frying pan and sauté the onion and capsicum for 5 minutes.
3. Lower the heat and add the curry paste, (this might spit a little so be careful) and cook for 1 minute. Add the peanut butter and coconut cream and stir until smooth. Add the diced potato and simmer for 10-15 minutes until potato is tender.
4. Add the diced snapper and gently stir to coat in the mixture. Leave for 2 minutes and gently stir again. Cook for a further 2 minutes and remove from the heat. Leave the mixture to cool for 20 minutes before assembling the pies.
5. If you are making 1 large pie:
*Using a lasagne dish lightly coat with butter and dust with flour to prevent the pastry from sticking. Roll out the short pastry to fit your dish and place it in. Fill with the mixture.
*Roll out your puff pastry to fit your dish. Place it on top and press the 2 pastries together to seal the edges. Brush with egg and bake for 15 minutes or until golden.
6. To make individual pies:
*Using a 12-hole muffin tin, roll and cut your short pastry a bit bigger than the hole as the pastry will shrink a bit and fill with the mixture.
*Roll out your puff pastry and cut tops to suit. Place it on top and press the 2 pastries together to seal the edges. Brush with egg and bake for 15 minutes or until golden. ENJOY!