Satay Chicken in a Puff


Puff pastry satay chicken.


9 sheets puff pastry
300 gr chicken breast, boneless, skinless
2 tbsp peanut butter
2 tsp sambal
2 tbsp soy sauce
1 garlic clove, mashed
5 tbsp water, warm
1 egg, beaten
sesame seeds


1. Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Add salt and bring to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink; allow to cool.
2. In a medium bowl, combin the peanut butter, sambal, soy sauce and mashed garlic clove
add water until sauce is smooth; set aside.
4. Preheat oven to 180 c/355 f and line a baking sheet with parchment paper, thaw puff pastry.
5. Cut chicken into little cubes, combine with the sauce.

6. place 1-2 tablespoons of the satay chicken mixture onto each puff pastry

7. Fold puff pastry, brush with beaten egg and sprinkle with sesame seeds.

8. Place in oven and bake until golden brown.

Directions video

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