I am a big fan of canapes, party food and bite-size portions and have been known to order a few starters, by-passing main courses for desserts.
I had invited our friends J&J over for dinner on Saturday night and since I made a big paella dish to share, I wanted to make not a starter, but a party snack to have with our pre-dinner bubbly.
I found a fabulous recipe here http://holdthebeef.blogspot.com/2010/03/polly-wants-pastry-house.html for Satay Chicken mini pies. The post also refers to http://www.taste.com.au/recipes/8028/satay+chicken+pies
Credit to both websites, but here is the recipe for ease of reference modified slightly:
- 500g chicken thighs
- 2 shallots, finely sliced
- 280 ml coconut milk
- 4 tbsp crunchy peanut butter
- 1 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 2 sheets puff pastry
- 2 sheets short crust pastry
- 2 tbsp vegetable oil
- salt to taste
- a cup of water
- Mix the coconut milk, peanut butter, soy sauce and chilli sauce in a bowl
- Diced the chicken thighs (think bite-size portions)
- Heat the oil in a pan and fry the shallots with a pinch of salt, until soft and translucent. This should take about 2 minutes
- Add in the diced chicken and mix well with the onions. Leave to cook for 4 minutes
- Pour in the coconut milk mix and ensure the chicken is evenly coated. Don’t worry of there is more sauce to the chicken. The liquid would evaporate when you leave the mix to settle for about an hour.
- Take the pan off the heat, cover with a lid and leave to settle for about an hour
- Lightly grease a muffin tray (yield about 12 muffins)
- Use a pastry cutter to cut the short crust and puff pastry to a shape slightly wider than the top of each muffin case.
- Line the base and sides of the muffin cases with the short crust pastry, and leave excess pastry on the top.
- Fill the pastry case with 2 tsp of satay chicken
- Dab some water on top of the short crust pastry and place the puff pastry on top (which I forgot to do so my pies turned out like mini burgers!)
- Use a pastry cutter to shape the top of each pie, getting ride of excess pastry
- Use the back of a fork to crimp all around the puff pastry
- Bake for 30 minutes at 200 degrees (gasmark 6)
- Serve warm
I did have my reservations about the ‘satay’ sauce, but the pies turned out really well, and the filling was very tasty. We had a few left over and hubby and I had them for brunch earlier. Although I have to say, they taste really good with a glass of bubbly.