Satay Veggie Pies
Prep
10 min
Cook
30 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
30 min
Serves
6
Skill
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
Nutrition per serving
1440 kJ
energy kj
11 g
protein
5 g
saturated fat
3.5 g
dietary fibre
40 g
carbohydrate
3 g
sugars
273 mg
sodium
Method
- Preheat oven to 180°C. Lightly coat a 6-hole muffin tin with oil spray.
- In a small bowl, whisk together peanut butter, stock, coconut milk, soy sauce, and tomato paste.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
Nutrition per serving
1440 kJ
energy kj
11 g
protein
5 g
saturated fat
3.5 g
dietary fibre
40 g
carbohydrate
3 g
sugars
273 mg
sodium
- Preheat oven to 180°C. Lightly coat a 6-hole muffin tin with oil spray.
- In a small bowl, whisk together peanut butter, stock, coconut milk, soy sauce, and tomato paste.
- 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.
- 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.
- 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).
- 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.
- 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.