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Satay chicken pie

  • 0:20 Prep
  • 0:30 Cook
  • 6 Servings


  • 1 tablespoon 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
  • 1 tablespoon 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


  • 1
    Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes or until soft. Add chicken and cook, stirring occasionally, for 15 minutes or until browned. Add the coconut cream, peanut butter, sweet chilli sauce and soy sauce and stir until combined. cook, stirring occasionally, for 10 minutes or until mixture thickens. season with salt and white pepper.
  • 2
    Place the beans in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until tender crisp. Refresh under cold water. Drain. Stir into chicken mixture until combined. Cool slightly before assembling pies.
  • 3
    How to assemble the pies: Use six 330ml (1 1/3-cup) capacity ovenproof dishes as a guide to cut 6 discs from 3 sheets (25 x 25cm) of frozen puff pastry, just thawed. Divide the filling among the dishes. Brush top edges of dishes with whisked egg, top with pastry discs and lightly press to seal. Brush the tops with the egg. Sprinkle poppy seeds over the top. Place pies on a baking tray. Bake at 200°C for 20-25 minutes or until pastry is puffed and golden.

Source: taste.com.au


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