Iris' Chicken Amok Pie

"I had inspiration from my Cambodian national dish Fish Amok that we serve in banana leaves. When it came to a pie, I wanted something with a Cambodian flavour so I came up with Chicken Amok Pie and it became the mostfavourite pie with my family. I love to make them with fresh lemongrass, galangal, turmeric and kaffir lime leaf."

These handmade pies are absolutely delicious, the flaky, crumbly pastry is a testament to Iris' skill in the kitchen. They are only mildly spicy and are just like a beautiful curry in pie form!

Made with ❤️ by Iris.

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Single Pie

  Preparation:

  Step 1 - Defrost in the fridge overnight

  Step 2 - Preheat oven to 180C

  Step 3 - Bake for 8-10 minutes or until heated through and golden.

• AIR FRYER: 5 minutes at 160C

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  🥗 Best served with a side salad

• *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

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  Ingredients: Flour (gluten), chicken, coconut milk, turmeric, lemongrass, galangal, kaffir lime leaf, garlic, vegetable oil, shrimp paste (crustacean), cheese (milk), sugar, salt, soy sauce, chilli powder, eggs
  
  

  Contains: Crustacean, Milk, Eggs, Soy, Gluten 

• love cooking because both of my Grandpas were chefs in the 1950s, grandpa from my father side owned a noodle bar and grandpa from my mother was a wedding function chef. However, when I was a little girl I didn’t know that I truly loved cooking because at the young age of 9 I was responsible for shopping and cooking for my family.
  

  Discover Iris' other meals here

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