Satay Chicken Pies

By Kerryact

Ingredients

• 1/2 cup crunchy peanut butter
• 2 tablespoons sweet chilli sauce
• 1 teaspoon light soy sauce
• 280 ml coconut cream
• 1 tablespoon vegetable oil
• 750 g chicken thigh fillets, cut into 2cm cubes
• 4 shallots/green onions, thinly sliced
• 2 sheets frozen puff pastry, thawed
• 2 sheets frozen shortcurst pastry, thawed
• 1 egg, beaten

Details

Servings 6

Preparation

Step 1

Combine peanut butter, sweet chilli sauce and coconut cream in a bowl. Set aside while you cook the chicken.

Heat oil in a frying pan over high heat. Add chicken, cook, stirring until chicken is browned. Add shallots and cook for 1 minute. Stir in the peanut butter mix. Remove from heat and transfer to a bowl. Refridgerate until cold.

Preheat oven and a baking tray to 200c. Grease six 7.5cm (base), 12cm (top) pie pans.

Cut pastry sheets into quarters. Use shortcrust to line the pans. Fill pies with chicken mixture. Lithtly brush edges with water. Top with puff pastry. Press edges together. Brush with egg.

Place pies on bot baking tray. Bake for 25-30 minutes or until golden.