Indian Satay Chicken Pie Recipe
This Indian satay chicken pie with the inclusion of curry powder, cumin, chili and tumeric is a great pie for customers looking for a spicy pie option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eoibakery.com.au.
Ingredients
- EOI Flex puff pastry or
- EOI puff pastry chopped in
- 1600g/ml Diced chicken thigh
- 500g/ml chopped onion
- Cumin
- 4g/ml Tumeric
- 4g/ml Chili
- 20g/ml Curry powder
- 20g/ml Salt
- 5g/ml White Pepper
- 300g/ml Crunchy peanut butter
- 20g/ml Lemon grass paste
- 150g/ml Brown sugar
- 35g/ml Soy sauce
- 35g/ml Rice wine vinegar
- 70g/ml Srirachi chilli sauce
- 200g/ml Water
- 500g/ml Full fat coconut milk
- 100g/ml Crushed garlic
- 70g/ml Col flo
- 120g/ml Cold Water
- EOI Pie Bottom Pastry
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