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1
Put a wok over medium fire and wait until its hot, then add the oil.
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2
Immediately add the green curry paste and stir for about a minute.
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3
Add the ground turkey and stir until you get rid of any big lumps and the meat is mostly brown.
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4
Add the onion, garlic, ginger, lemongrass, peas and salt and give it all a good stir.
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5
Add the coconut milk and the water and let it simmer for about 20 minutes.
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6
Meanwhile, butter a muffin tray (or a pie dish).
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7
Sprinkle a bit of flour on a clean surface and roll out the puff pastry.
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8
Cut out circles for the bottom of the muffins and cut slightly smaller circles for the tops.
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9
Put the bigger circles into the bottom of the muffin cups and press with your fingers so the dough takes the shape of each individual muffin cup.
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10
Back to the filling, add the chopped chives and the basil (fresh is great but dry works too).
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11
Check to see if the peas are completely cooked through.
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12
If ready, turn off the fire and let it cool for a few minutes.
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13
Scoop the filling into each muffin cup until almost full (about 3 tablespoons).
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14
Place the smaller dough tops on the muffins and pinch together the lid and the sides of the muffins.
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15
Glaze with the beaten egg, cut a small x on the top of the muffins and place into hot oven.
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16
Bake at about 210 C for 15 minutes or until golden.
