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Get ahead and cook a batch of meals for the freezer.

2 ta­ble­spoons veg­etable or olive oil

1kg chicken thigh fil­lets, thinly sliced

2 cloves gar­lic, crushed

1 cup store-bought sa­tay sauce

1 cup co­conut cream

850g frozen Chi­nese-style stir-fry veg­etable mix, thawed

8 sheets frozen puff pas­try, thawed

2 eggs, lightly whisked

2 tea­spoons sesame seeds

Mixed salad, to serve

STEP 1 Pre­heat oven to 200ºC/180ºC fan forced. Grease 8 x 1½-cup round oven­proof dishes. Place dishes on two bak­ing trays. Heat oil in a large fry­ing pan over high heat. Cook chicken, stir­ring, in batches, for 5 min­utes or un­til browned and cooked. Trans­fer to a heat­proof plate.

STEP 2 Add gar­lic to pan; cook, stir­ring, for 30 sec­onds or un­til fra­grant. Re­turn chicken to pan. Add sauce, co­conut cream and veg­eta­bles; cook, stir­ring, for 5 min­utes or un­til sauce and veg­eta­bles are heated.

STEP 3 Spoon chicken mix­ture into pre­pared dishes. Place pas­try sheets on a flat sur­face. Cut 1 pas­try disc from each sheet, us­ing a 14cm-di­am­e­ter plate as a guide. Brush rim of each dish with egg; top with pas­try. Fork edges to seal. Brush tops with any re­main­ing egg. Sprin­kle with sesame seeds. Bake for 20 min­utes or un­til golden. Re­serve 4 pies; cool. Wrap in foil. La­bel, date and freeze for up to 3 months. Serve re­main­ing pies with salad.

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