Thai Pie Recipe




Recipe Categories:
Beef; Spicy; Thai


You are viewing:
Thai Pie Recipe


 

Our Asian Recipes section offers spicy meals from the East

 

  • Chinese
  • Indian
  • Korean
  • Thai
  • ...and other Asian Recipes

 

"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov

Asian recipes have draw on thousands of years of experience to produce a rich variety of spicy and healthy recipes.

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Asian Recipes are part of our collection of over 60,000 recipes.







Thai Pie

 

Ingredients

1 lb prepared puff pastry
1 lb lean beef, thinly sliced
2 tbsp peanut oil
2 small red chiles, (piquins o
2 cl garlic, finely chopped
1 onion, finely sliced
1 pinch ginger, 1-inch, peeled and f
1 tbsp sugar
2 tbsp lemon or lime juice
1 tbsp fish sauce
1 tbsp soy sauce
1 cup bean sprouts
1 cup cooked rice



 

Preparation

Recipe by: Sally Hammond Preheat oven to 400 F.

Roll out the pastry and cut to line individual pie tins and to cover
the pies.

Heat the oil in a wok or large fry pan over high heat and stir-fry
the beef for 1 minute. Add the chiles, garlic, onion, and ginger and
stir-fry quickly until fragrant, an addtional minute. Add the sugar,
lemon or lime juice, fish sauce, and soy sauce and mix well.
Immediately stir in bean sprouts, stir-frying for one more minute.
Add the rice and mix well. Remo from the heat.

Place heaping spoonfuls into each pastry-lined pie tin, brush the
edges wit water and top with the pastry cover, pressing down well to
seal. Cut a slas in the lid.

Bake for 30 minutes or until golden. Serve with salad.

 

 

Servings: 8