Name: Chicken satay pies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 tablespoon vegetable or peanut oil; 1 brown onion, chopped; 600 gram chicken mince; 1 cup bought satay sauce; 1 red capsicum, finely chopped; 1/4 cup chopped coriander; 6 sheets frozen puff pastry, thawed; 1 egg, lightly whisked; 1 tablespoon sesame seeds; salad leaves, to serve; sweet chilli sauce, to serve

Chicken satay pies

These golden flaky pies are absolutely delicious wonderful served hot out of the oven for a warming, hearty dinner. Packed full of a creamy Asian peanutty satay sauce and tender grilled chicken, these are perfect served with a drizzle of sweet chilli sauce and a fresh side salad.

Skip to Recipe

Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

1 tablespoon vegetable or peanut oil

1 brown onion, chopped

600 gram chicken mince

1 cup bought satay sauce

1 red capsicum, finely chopped

1/4 cup chopped coriander

6 sheets frozen puff pastry, thawed

1 egg, lightly whisked

1 tablespoon sesame seeds

salad leaves, to serve

sweet chilli sauce, to serve

Method

1.Heat oil in a saucepan over moderate heat. Add onion. Cook, stirring, 5 minutes or until soft. Add mince. Cook, stirring to break up lumps, 5 minutes or until browned. Add satay sauce and capsicum. Cook, stirring, 5 minutes or until mixture thickens. Stir in coriander. Cool.

2.Preheat oven to 200°C (180°C fan-forced). Grease a 6-hole (3/4-cup) Texas muffin tray. Cut 6 x 14cm rounds and 6 x 9cm rounds from pastry. Line muffin holes with 14cm rounds. Fill with cooled chicken mixture. Brush pastry edges with egg. Top with 9cm rounds; press edges to seal. Brush tops with egg. Sprinkle evenly with seeds. Bake 20 minutes or until golden, puffed and cooked. Stand in tray for 10 minutes. Serve with salad leaves and sweet chilli sauce.

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