Name: Chicken satay pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 onion, finely chopped; 1 bunch coriander, leaves picked, stems and roots finely chopped; 2 garlic cloves, crushed; 1 red capsicum, seeded, chopped; 1/2 teaspoon dried chilli flakes; 750 gram chicken thigh fillets, cut into 2cm pieces; 1/2 cup satay sauce; 1/4 cup coarsely chopped peanuts; 2 teaspoon fish sauce; 6 sheets shortcrust pastry

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.

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Serves 6

Prep

20M

Cook

35M

Total

55M

Ingredients

1 tablespoon vegetable oil

1 onion, finely chopped

1 bunch coriander, leaves picked, stems and roots finely chopped

2 garlic cloves, crushed

1 red capsicum, seeded, chopped

1/2 teaspoon dried chilli flakes

750 gram chicken thigh fillets, cut into 2cm pieces

1/2 cup satay sauce

1/4 cup coarsely chopped peanuts

2 teaspoon fish sauce

6 sheets shortcrust pastry

Method

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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