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Satay chicken pies
Satay chicken pies
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delightful Friday night pies for a simple dinner.
Ingredients:
  • 130.00 gm crunchy peanut butter
  • 44.00 gm sweet chilli sauce
  • 5.30 gm soy sauce
  • 280ml can coconut cream
  • 18.40 gm vegetable oil
  • 750g chicken thighs, cut into 2cm cubes
  • 4 green onions, thinly sliced
  • 2 sheets shortcrust pastry
  • 2 sheets puff pastry
Instructions:
  • Mix together the peanut butter, sweet chilli, soy sauce, and coconut cream, then set aside.
  • Warm oil in a hot frying pan. Drop in chicken, cook for 5 minutes while stirring until golden. Toss in onions, cook for an extra minute. Blend in peanut sauce. Turn off the heat and chill in the refrigerator until cold.
  • Put the baking tray in the oven and preheat both to 200°C. Grease 6 pie pans measuring 7.5cm at the base and 12cm at the top.
  • Cut the pastry sheets into quarters and line the pans with shortcrust pieces. Fill the pies with the chicken mixture. Brush the edges with water, then top with puff pastry and press the edges together. Brush with egg wash. Cut shapes from the remaining shortcrust pastry and place them onto the pies. Finish by brushing with more egg wash and sprinkling with salt and pepper.
  • Place the pies on a preheated baking tray and bake for 25-30 minutes until they turn golden brown. Serve hot.

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