Mu Pad Khiew Wan Hor Pai
curried pork pie

100 gr minced pork
3 tbsp green curry paste
4 tbsp thick coconut milk (santen asli)
1 small onion
1 egg
1 tsp salt
2 tbsp oil
2 sprigs coriander
fyllo pastry

Chop the onion and the coriander. Heat in a wok the oil and fry the mince, the onion and the curry paste for 4 minutes. Then add the salt and the coconut milk and fry for 2 minutes more. Let it cool down. Mix in the coriander. Beat the egg. Cut a circle with a diameter of 7 cm out of the fyllo pastry and add 1 tbsp of the filling. Fold the fyllo pastry in a half moon shape and brush the rim of the pastry with the egg and close is. Glaze the shape with some of the egg. Bake the pastries in 25 minutes in a pre-heated oven at 190 C.

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