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Satay veggie pies

Serves: 6
Prep: 10
Cook: 30

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


    • 1/4 cup Sanitarium™ No Added Salt or Sugar Peanut Butter (Smooth or Crunchy)
    • 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


    1. Preheat oven to 180°C. Lightly coat a 6-hole muffin tin with oil spray.
    2. In a small bowl, whisk together peanut butter, stock, coconut milk, soy sauce, and tomato paste.
    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.
    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.
    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).
    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.
    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.


    • Pies can also be prepared in an electric pie maker, or individual pie tins. Adjust pastry size and filling amount as necessary.

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