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.