Name: Chicken satay pies
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, halved; 1 tablespoon vegetable oil; 4 chicken thigh fillets, cubed; 1 onion, chopped; 1 carrot, chopped; 1/2 head broccoli, cut into small florets; 1/2 cup hot water; 1/3 cup coconut milk; 1/3 cup crunchy peanut butter; 1/4 cup kecap manis (sweet soy sauce); 1 teaspoon chilli flakes; 1 sheet frozen puff pastry, quartered; 1 egg, lightly beaten

Ingredients

2 sheets frozen shortcrust pastry, halved

1 tablespoon vegetable oil

4 chicken thigh fillets, cubed

1 onion, chopped

1 carrot, chopped

1/2 head broccoli, cut into small florets

1/2 cup hot water

1/3 cup coconut milk

1/3 cup crunchy peanut butter

1/4 cup kecap manis (sweet soy sauce)

1 teaspoon chilli flakes

1 sheet frozen puff pastry, quartered

1 egg, lightly beaten

Method

1.Preheat oven to moderate, 180°C.

2.Line 4 x 1 1/2-cup pie dishes with shortcrust pastry and trim to fit. Chill 15 minutes. Bake blind 15 minutes. Remove paper and weights and bake further 5 minutes.

3.Meanwhile, heat oil in a large frying pan on high. Cook chicken 4-5 minutes, turning, until golden brown. Remove, set aside.

4.Sauté onion in same pan 4-5 minutes, until golden. Return chicken to pan with carrot and broccoli. Stir in hot water, coconut, peanut putter, kecap manis and chilli flakes. Cook for 5-6 minutes, stirring, until sauce thickens. Cool.

5.Spoon chicken mixture evenly among pastry cases. Top each with putt pastry, trimming edges. Brush with egg. Bake 20-25 minutes, until puffed and golden.

To save time, leave out the pastry base and spoon chicken mix into dishes, then top with puff pastry.
Note

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Ingredients

Method

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