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Satay Chicken Pot Pie Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS

Yummy, yum, yum. These might have been a product of a weird pregnancy craving but the flavour combo really worked.

Satay chicken pies
Serves 2
You’ll need:
1/4 cup crunchy peanut butter
1 tsp soy sauce
Juice of 1/2 a lime
1 tbs grated palm sugar
150ml coconut milk
500g organic chicken thighs, chopped into small pieces
1 tbs vegetable oil
6 spring onions, chopped
1 mild long green chilli, chopped (optional)
1 sheet good quality puff pastry (I used Careme’ available from good deli’s)
1 egg, beaten for basting
  1. Mix together the peanut butter, soy, lime juice, palm sugar and coconut milk and check for seasoning and set aside.
  2. Heat the oil in a fry pan and cook the chicken until golden. Add the spring onions and chilli and saute for another minute or so.
  3. Let the mixture cool and stir through the coconut sauce. Put the mixture in the fridge, if you are pre-preparing to cook the pies later.
  4. Lightly butter 2 large ramekins and spoon in the chicken mixture. Using a cutter cut out rounds from the pastry or cut around the base of the ramekin and press the pastry down onto the mixture. Pierce 2 air holes with a knife and baste with the egg.
  5. Bake in a moderate oven for 20-25 minutes until the pastry is puffed and golden brown.
You'll Need
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