Chicken Sate Puffs

Everyone loves these chicken safe puffs! Spicy chicken sate, sour cream and flaky pastry make for a delicious finger food idea. Great for a party as most of the preparation can be done in advance.

what you’ll need

500gm chicken breast fillet

1 quantity of sate sauce, warmed (see my sate sauce recipe)

2 sheets of purchased puff pastry

sour cream

coriander

Method

Chop chicken into 1cm cubes, cook gently in a covered non stick  pan, stirring occasionally. Once chicken is cooked through drain juices and add the chicken to the sate sauce.

Meanwhile heat the oven to 190oC.

Cut each puff pastry sheet into 9 squares. Lightly spray a 12 hole muffin tin with oil. Line each hole with a square of pastry (you will need 2 muffin trays, or you can cook in 2 batches).  Cook until the pastry is puffed and golden, approx. 15 minutes.

Fill each pastry cup with the sate chicken mixture then top with a dollop of sour cream and coriander leaves.

Serve immediately.

Tips:

 * The chicken sate mixture freezes very well. Defrost to room temperature then reheat gently in the microwave, stirring often.

* Chopped chives are an alternate garnish for those who don’t like coriander