Ingredients
• 1 Tbsp vegetable oil
• 1 small brown onion, finely chopped
• 450g chicken thigh fillets, cut into 2cm pieces
• 1⁄2 cup satay sauce
• 1⁄2 cup coconut cream
• Salt and freshly ground black pepper, to season
• 6 sheets filo pastry
• 60g butter, melted
Method
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Heat oil in a non-stick frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Add chicken and cook, stirring occasionally, for 8 minutes or until browned. Add satay sauce and coconut cream. Bring to the boil, then reduce to a simmer and cook for 20 minutes or until chicken is cooked through and sauce is thickened. Season and set aside to cool.
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Preheat oven to 200°C. Put 1 pastry sheet on a flat surface. Brush with a little of the butter and top with a second sheet, then brush with a little more butter. Top with a third sheet. Fold pastry stack in half, short end to short end, and lay over muffin tin. Brush with a little more butter and gently press pastry into holes.
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Andre Martin -
Spoon chicken mixture into pastry-lined holes. Put another pastry sheet on a flat surface. Brush with butter and top with a second sheet. Brush with butter and top with remaining sheet. Fold stack in half, short end to short end.
![Step @stepIndex]()
Andre Martin -
Brush around holes with butter. Lay second pastry stack over muffin tin and press to seal. Brush top with butter and season. Trim pastry around tin. Bake for 20 minutes or until golden and crisp. Turn pastry out onto a chopping board and, using a sharp knife, cut pastry into 6 pies and serve.
