Chicken satay pies

Take a classic satay chicken and create these gorgeous pies with a beautifully golden pastry topping that are brilliant enjoyed for a comforting dinner during the chilly season.
Chicken satay pies



1.Preheat oven to 220°C. Lightly grease a 6-hole Texas muffin pan.
2.In a pan, heat oil on high. Sauté onion for 2-3 minutes. Add coriander stems and roots, garlic, capsicum and chilli. Cook for 2 minutes.
3.Stir in chicken and cook for 5 minutes. Stir satay sauce through and simmer for 5 minutes. Chop half the coriander leaves. Stir through sauce with peanuts and fish sauce. Set aside to cool.
4.Cut 6 x 15cm rounds from pastry sheets. Cut 6 x 10cm rounds for tops. Ease large rounds into recesses to line.
5.Spoon filling into pies. Cover with pastry tops, pressing edges with a fork to seal. Make a small cut in the top of each. Bake for 10 minutes. Reduce heat to 200°C and bake for a further 10 minutes until golden.
6.Top pies with coriander leaves to serve.

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