Crunchy Thai chicken rounds

Kathy put me on to this tasty recipe from the Women's Weekly. Although I can never find it on their web site :(

250g chicken mince
2 tblspns coconut milk
1 1/2 tblspns sweet chilli sauce
2 tspn finely chopped fresh lemon grass
1 1/2 tblspns lemon juice
2 tblspns finely chopped coriander
1 clove garlic, crushed
2 large green cucumbers (800g)

Cook chicken in heated medium non-stick frying pan, stirring until browned slightly, cool 5 mins. Process chicken until finely chopped.
Combine chicken with coconut milk, sauce, lemon grass, juice, coriander & garlic in medium bowl, cover, refrigerate 3 hours or overnight.
Cut cucumbers diagonally into 1cm slices.Divide chicken mixture among slices. Top with coriander leaves, if desired.
Makes 25

Chicken Pie

When a new foodie entered our circle, her Chicken Pies were all the talk. (Who me, threatened?) Not to be outdone, after a reasonable amount of time had passed, in order that the hype die down, I decided to embark on making Chicken Pies. Without the much coveted recipe in hand, I chanced a reasonable replica in the June 2011 issue of Delicious magazine. Without my number one critic not home for dinner, and my fellow blogger invited for dinner, I set out to make a chicken pie. I think it was mighty fine. Other critics hailed Helen the ongoing champion.

Chicken Pie
3 potatoes, peeled and chopped
2 handfuls chestnut mushrooms
6 small carrots, peeled and chopped
3 Leeks, sliced
1 bulb garlic
2 bay leaves
1 bunch thyme
½ bunch rosemary
150ml white wine
1.6 kg whole chicken
1 lemon, halved
Knobs butter
300-400 ml chicken stick
3 heaped tbs crème fraiche
handful grated parmesan
1 small bunch parsley, chopped
375 g puff pastry
1 egg, beaten

Heat oven to 200C. Place potato, mushroom, carrot and leek in roasting pan. Scatter with garlic, bay leaves, half of the thyme and rosemary. Pour over the wine, then place chicken on top. Place lemon halves, remaining thyme and rosemary in cavity. Score the legs, dot the bird with butter, and sprinkle with salt and pepper. Cover with foil and roast for 45 minutes. Remove foil from pan and drain off the juice (reserving), then bake a further 45 minutes or until cooked. Remove chicken from pan and rest. Then shred meat from bones. Pick out garlic skin and herbs from vegetables. Add stock and reserved juices to roasting pan. Bring to boil and simmer 5 minutes. Stir in crème fraiche and parmesan. Add parsley then chicken and season. Leave to cool. Place in pie dish/dishes. Cover with pastry and cut a steam vent. Brush with beaten egg. Bake at 200C for 30-45 minutes depending on pie size, or until golden and puffed.