Satay Chicken Pot Pies - cooking recipe

Ingredients

8 sheets frozen puff pastry, thawed
2 tbsp vegetable or olive oil
2 1/4 lbs boneless skinless chicken thighs, thinly sliced
2 cloves garlic, crushed
1 cup store-bought satay sauce
1 cup coconut milk
2 pkg (12 to 16 oz each) frozen stir-fry vegetable mix, thawed
2 None eggs, lightly beaten
2 tsp sesame seeds
None None Mixed salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Grease eight 1 1/2-cup round ovenproof dishes. Place dishes on 2 baking pans. Before greasing 1 of the baking dishes, use it to cut out 8 rounds from the puff pastry sheets. Refrigerate until ready to use.
Heat oil in a large skillet on high heat. Cook and stir chicken, in batches, for 5 mins or until browned and cooked through. Remove from pan.
Add garlic to pan; cook and stir for 30 seconds or until fragrant. Return chicken to pan. Add satay sauce, coconut milk and vegetables; cook and stir for 5 mins or until sauce and vegetables are heated through. Spoon into prepared dishes.
Brush rim of each dish with egg; top with pastry rounds. Press edges with a fork to seal. Brush tops with any remaining egg. Sprinkle with sesame seeds.
Bake for 20 mins or until golden. Cool slightly. Serve pot pies with salad.