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Satay Chicken Triangles

Back in Singapore and Malaysia, Satays are a treat! Skewers of tender tasting meat, marinated for hours…cooked on a flamed grilled bbq and served with spicy nutty sauce. ooo.. just thinking about it makes me drool!

The version of Satay appears to be different in Australia. When I first saw satay on the menu, I was mortified to see “Satay chicken”, “Satay lamb”..etc. And they are pretty much just meat simmer in a nut sauce. Not the tender tasting skewers of meat that I was used to!

Still, the casserole version tastes fairly decent. It’s pretty much just peanut butter chicken casserole! (That sounds sooo mid western!). I wrapped the mixture in some puff pastry and viola! A pie is formed!



Satay Chicken Triangles  

Filling
1 chicken breast sliced thinnly
1 cup of peanut butter (i used the chunky kind)
1 red onion chopped finely
1/2 cup of chicken stock
1 carrot diced
1 cup of frozen corn
2-3 tsp of chili flakes
seasoning

3 puff pastries-defrosted
1 egg yolk

Saute onion till soft. Cook chicken till nearly done. Add chili flakes, stock and veges. Simmer for around 10 minutes. Add peanut butter. Stir till it melts and the casserole turns creamy. Do a taste test and season accordingly. Cool

Cut each pastry up to 3 squares. Spoon mixture into each square and fold across. Seal with egg yolk. Brush each pastry with some egg yolk. Bake in a 180C pre heated oven.

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