Satay Chicken Pies
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Satay Chicken Pies
Yield: 6 servings
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.
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