Leftover Thai curry pie

Turning leftover Thai curry into a savoury pie is an easy way to create a hearty and comforting meal. Whether it’s green, red, massaman or panang curry, this method will give your leftovers a delicious new twist. You can make one large pot pie or individual party pies, perfect for both a simple family dinner or a gathering.

Leftover Thai curry pie. Credit: Hardie Grant Books / David Loftus

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

Pie filling

• 2–3 cups leftover Thai curry
• 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (optional, for thickening)
• 1 cup vegetables, diced (such as carrots, potatoes, peas or green beans)
• 1 egg, beaten
• coriander (cilantro) leaves to garnish (optional)
• side salad to serve (optional)

For the pie crust

• 1 sheet shortcrust pastry (this is optional for party pies – can substitute puff pastry)
• 1 sheet puff pastry

Makes 1 large pie or approximately 6–8 party pies

Instructions

1. Preheat the oven to 200°C (390°F).
2. Heat the leftover curry in a saucepan over a medium heat. If it is too watery, add the cornflour slurry, stirring until the sauce thickens slightly. Stir in the diced vegetables for extra texture and bulk. Cook for about 5 minutes until the vegetables are tender but still slightly firm.
3. If making one large pie, line the bottom and sides of a pie dish with the sheet of shortcrust pastry (for a sturdier base in a one-pot pie – see note below if making party pies).
4. Spoon the filling into the prepared pie dish. Cover with a puff pastry lid cut to size, sealing the edges by crimping with a fork. Brush the top with the beaten egg for a golden crust. Bake for 30–35 minutes until the pastry is puffed and golden.
5. Let the pie cool for a few minutes before serving. Serve hot, garnished with coriander leaves if desired, and with a side salad or on its own.

Notes

• For party pies, cut the shortcrust sheet (or substitute puff pastry sheet) into rounds that fit a muffin tin or small pie tin and line the bottom and sides of the tin with the rounds. Spoon the filling into the prepared tin. Cover each pie with a puff pastry lid cut to size, sealing the edges by crimping with a fork. Brush the tops with the beaten egg for a golden crust. Bake for 20–25 minutes or until the pastry is puffed and golden.
• Vegetable add-ins: Adding vegetables like carrots, peas or green beans can bulk up the pie and add texture. You can also stir in leftover rice for an even heartier filling.

This is an edited extract from Thai: Anywhere and Everywhere by Nat Thaipun (Hardie Grant Books, $50). Photography: © David Loftus.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.