Home

.bgImage.slide__image.gbi-838963892-7dMnTGL8VSSFbhoGiEvYwP:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt14a8ed5019809353/635fdb659f5ae77f91e78779/2021-Peanut-Butter-Satay-Pies.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400''); }

Satay veggie pies

Name: Satay veggie pies
Prep time: 10 min
Cook time: 30 min
Ingredients: 1/4 cup peanut butter, no added sugar or salt; 1/2 cup reduced salt vegetable stock; 1/4 cup lite coconut milk; 2 tsp reduced salt soy sauce; 1 Tbs tomato paste; 1 Tbs olive oil; 1 clove garlic, finely chopped; 3 cups frozen stir-fry veggie mix (300 g); 1 cup no added salt tinned lentils, rinsed and drained; salt & pepper, to taste; 2 sheets frozen puff pastry, reduced fat, just thawed; 2 tsp sesame seeds

Serves: 6

Prep: 10

Cook: 30

Make-ahead or serve straight from the oven, these veggie-packed satay pies are the perfect treat.

Ingredients

1/4 cup peanut butter, no added sugar or salt
1/2 cup reduced salt vegetable stock
1/4 cup lite coconut milk
2 tsp reduced salt soy sauce
1 Tbs tomato paste
1 Tbs olive oil
1 clove garlic, finely chopped
3 cups frozen stir-fry veggie mix (300 g)
1 cup no added salt tinned lentils, rinsed and drained
salt & pepper, to taste
2 sheets frozen puff pastry, reduced fat, just thawed
2 tsp sesame seeds

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Preheat oven to 180°C. Lightly coat a 6-hole muffin tin with oil spray.
Step 2
In a small bowl, whisk together peanut butter, stock, coconut milk, soy sauce, and tomato paste.
Step 3
Place a skillet over medium heat. Add olive oil and garlic and cook for 30 sec until fragrant. Add peanut butter mixture and cook, stirring, for 2 - 3 minutes until sauce has started to thicken.
Step 4
Add frozen veggies and lentils, stir to coat with sauce, and cook 1 minute further. Cool filling until just warm to the touch. Season to taste with salt and pepper.
Step 5
Cut the sheets of pastry into 4 squares each. Gently ease 6 of the squares into the prepared muffin tins, allowing corners to overhang. Cut remaining pastry quarters into 4 pieces each (for 8 small squares total)
Step 6
Divide filling between pastry cases. Fold overhanging corners of pastry towards the centre, then top with 6 of the small squares of extra pastry to enclose filling. Discard extra 2 pastry squares, or reserve for another purpose.
Step 7
Brush tops of pies with a bit of water and sprinkle with sesame seeds. Place muffin tin on a large oven tray to catch any drips and bake 20 - 25 mins, until tops are golden and filling is hot. Serve warm or at room temperature.