Cooking with other people really is much more fun than just cooking by yourself, or cooking just for yourself. In this case I ended up having a great time making chicken satay pie with my boyfriend and one of my long-time friends, and it was also my first time using a microwave that is also an oven! I was actually rather jealous of my friend for being able to freely use said microwave, as it functions as both a microwave and an oven, and cooks even better than my actual oven! But we had a good time putting everything together, although in saying that Pete had to do most of the stirring while I was grating the carrot and Andrew was chopping the chicken. I am putting both mince and chicken pieces into the recipe, as I feel mince would absorb the flavour much more than strips or pieces, but some people might not like the texture as much, or might prefer strips. I was also pleasantly surprised at the fact that the peas were completely disguised by the sauce, and having been cooked to a delicious softness you were able to chew them without noticing them particularly much. I’m not a huge fan of peas, but I do like finding new and healthy ways to devour vegetables without having to get so much of that vegetable flavour. Some vegetables are the exception of course, but peas – peas are one vegetable I doubt I will ever find delicious. In this pie, however, their texture was very complimentary. It’s also quite a good thing now that I can find vast quantities of gluten-free puff pastry at the drop of a hat, because this original recipe actually made a full-sized pie and one huge pasty. So I decided not to halve the mixture, as it might be the case that you want to share out more than four slices of pie. Also the photo taken here was also a collective effort. We borrowed a camera, a tripod, and some focusing and light advice from Andrew’s father, and then we all pitched in to arrange the pie and to snap a few pictures. It was heaps of fun! And at the end of the night I got to go home with an extra tripod and a full belly! That’s what I call, a good day out.
Chicken Satay Pies
Makes: 2 pies, Prep: 15-20 mins, Cook: 25 mins, per pie
- 500g chicken mince/chicken pieces, finely chopped
- 1/2 brown onion, diced
- 1 carrot, grated
- 100g frozen peas
- 1/2 tsp brown sugar
- 1 tsp thai red curry paste (ensure it is the gluten-free kind)
- 1/2 cup crunchy peanut butter
- 400ml coconut cream
- 4 sheets of gluten-free puff pastry (available at Coles now!)
- 1 tsp non-wheaten cornflour (or another gluten-free starchy alternative)
- 1 egg, beaten, (for glazing)
- Oil, for cooking
- Preheat your oven to 200 C, and prepare two pie tins with the bottom sheets of puff pastry.
- Brown the onion in a pan, then add the chicken and cook completely. Add in the peanut butter, the curry paste and brown sugar and stir until the peanut butter has softened.
- Add in the carrot, the peas and the coconut cream, as well as the cornflour and continue to cook while stirring gently, being mindful not to mash the peas. It helps to either sift the cornflour or to sprinkle it over the top of the mixture to avoid lumps.
- Allow the mixture to thicken and reduce until satisfied, then pour into the prepared tins and smooth out. Top this with the extra pieces of puff pastry, remembering to prick holes with a fork. Press the pastry down either using a pastry tool or the fork, and brush the tops of both pies with the beaten egg.
- Place into the oven and cook for 25 minutes, or until the pastry is sufficiently browned all over and has puffed up and become crispy. Serve.
- NOTE: If only cooking one pie at a time, then hold off on filling and preparing the second pie until the last-minute, so as not to get the pastry soggy.
(As based on a serving size of four slices per pie, and on one slice)
Approx. 433 calories and 16.7g of carbs per slice.