Red Thai Chicken Pie From Crystelle Pereira

Ingredients

• For the pie filling:
• 4 tablespoons coconut oil, for frying
• 1 large yellow onion, thickly sliced into strips
• 1 leek, trimmed and thinly sliced
• 3 garlic cloves, minced
• 3 scallions, cut horizontally into thirds
• 1 (1-inch) pieces fresh ginger, finely grated
• 8 skinless, boneless chicken thighs, cut into chunks
• 2 tablespoons red Thai curry paste
• 2 tablespoons all-purpose flour
• 6 ounces baby corn, cut diagonally into thirds
• 3 1/2 ounces sugar snap peas, cut diagonally into thirds
• 4 cups (9 ounces) chestnut or shiitake mushrooms, cut into quarters
• 1 (14 ounce) can full-fat coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon maple syrup
• 1 stick lemongrass
• 1 pinch sea salt
• 1 pinch freshly cracked black pepper
• For the puff pastry "lid":
• 1 teaspoon Thai curry paste
• 4 tablespoons unsalted butter, at room temperature
• 1 (12 ounce) ready-rolled puff pastry
• 1 large egg (for egg wash)
• 2 tablespoons sesame seeds

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