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Pre-heat your oven to 180 degrees Celsius.
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Pre-heat a pot on high heat, then add half of your olive oil. Add your chicken thighs and brown them to give them some colour. Remove from the pot and transfer to a plate.
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Turn the heat down to medium heat then add your butter and the other half of your olive oil. Once the butter is melted and foaming, add your sliced leeks and fry for a few minutes until they start to soften. Add your garlic, ginger, dried oregano and thyme leaves and fry off for a few more minutes.
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Add the sauce, frozen peas, ground coriander and mint then stir through. Turn the heat off and transfer the mixture in a pie dish.
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Lightly flour a flat, clean surface. On that surface, lay one sheet of puff pastry neatly on top of the other one (make sure the puff pastry is completely thawed out if you froze them beforehand). Lightly flour the top, then use a rolling pin to roll the two sheets together to about half the thickness.
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Crack your egg into a bowl or container, then quickly beat it with a fork.
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Brush some of the beaten egg around the rim of the pie dish. Then carefully lay your puff pastry over the top of the filling.
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If there is too much puff pastry hanging over the sides, trim some of fit off, then just tuck in the rest. From there, firmly push the sides of the puff pastry on the rim of the dish to make a tight casing.
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Finally, egg wash the top of the puff pastry. If you want, you can use your knife to make some light slits in the pastry for decoration.
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Place in the oven and bake for 35 minutes until the puff pastry is golden, crispy and cooked through.