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Method

Pie

  • Sheets (25 x 25cm) of frozen puff pastry, just thawed 3 x
  • Sheets short crust pastry just thawed 3 x
  • Egg whisked 1 x
  1. Method

    • Heat the oil in a large saucepan over medium heat.
    • Add in onions and cook until soft. Once soft add in chicken. Stir and cook for around 10-15 minutes.
    • In a medium bowl mix - KNORR Coconut Milk Powder, KNORR Malaysian Satay Sauce GF and water.
    • Add wet mix into the pan and simmer until thick. Once thick - remove from heat and set aside ready to use.
  2. Pie

    • Take the sheets of short crust pastry and cut into 4 equal squares. Using spray oil, spray the pie tins and place each square of pastry into a prepared tin. Mould to form the base of the pie.
    • Using the satay chicken mix, fill the pastry base ready to add the lid.
    • Take the puff pastry sheets and cut into 4 equal squares. Place one square on top of each pie base. Pinch around the top of each pie and trim extra pastry.
    • Roll and fold edges ready to brush.
    • Take one egg and add a little milk to make an egg wash. Use wash to brush the top of each pie and then sprinkle with sesame seeds.
    • Place in the oven at 180 degree Celsius for around 15-20 minutes.
  3. To Serve

    • KNORR Instant Sweet Potato Mash and crushed green peas.