Satay chicken pies | Now To Love

Ingredients

• 600g chicken thigh fillets, cut into 2cm chunks
• 1 red capsicum, finely chopped
• 1 tbsp red curry paste
• ¼ cup peanut butter, smooth or crunchy
• 165ml can coconut milk
• ¼ cup fresh coriander, plus extra, to serve
• 1 lime, halved
• 4 sheets puff pastry, just thawed
• 1 egg, beaten
• 2 tsp mixed sesame seeds
• 2 Lebanese cucumbers, thinly sliced