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Satay chicken pie
Satay chicken pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate classic chicken pie with a sweet and spicy Asian flair using a delectable sweet chili and peanut sauce.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 1.5kg chicken thigh fillets, excess fat trimmed, cut into 2.5cm pieces
  • 270ml can light coconut cream
  • 200g (3/4 cup) crunchy peanut butter
  • 60ml (1/4 cup) sweet chilli sauce
  • 21.00 gm salt-reduced soy sauce
  • White pepper, to season
  • 120g green round beans, trimmed, cut into 2cm pieces
  • 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
  • 1 egg, whisked
  • Poppy seeds, for topping
Instructions:
  • In a large saucepan over medium heat, warm the oil. Saute the onion for 4 minutes until soft. Brown the chicken for 15 minutes, stirring occasionally. Stir in coconut cream, peanut butter, sweet chili sauce, and soy sauce until well combined. Simmer for 10 minutes until the mixture thickens. Season with salt and white pepper to taste.
  • Place the beans in a heatproof bowl and cover them with boiling water. Let them sit for 1 minute until tender crisp. Refresh them under cold water, drain, and stir into the chicken mixture until well combined. Cool slightly before assembling the pies.
  • Prep the pies: Cut out 6 pastry discs using 3 sheets of thawed frozen puff pastry and six 330ml ovenproof dishes. Distribute the filling evenly, seal with more pastry, brush with egg wash, sprinkle with poppy seeds, then bake at 200°C for 20-25 minutes until golden and puffed.

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