Polly wants a pastry house

March 8, 2010 · 40 comments

One of the big hits of the food I made for my pirate party were the Parrot Pies. I made 72 of them and they disappeared before you could say yo ho ho (though not before some of my guests were able to drink a bottle of rum).

This is a pretty easy, cheaty and yet delicious peanut satay mix that you could put to a few different uses. I might possibly have eaten some of the “excess” mix with some vegies for lunch on the day I made the pies.

As the chicken mix is fully cooked before forming these pies, you can make these in advance and stick them in the freezer until you’re ready to bring them out again, which is great when you are serving many dishes for a party and don’t want to be doing too much work in the immediate lead up. This is particularly useful if you are like me and like to go barefoot around the house, leading to aching feet and legs after spending hours standing in the kitchen before berating yourself and putting on some sneakers (for sneaking), by which stage it is too late and you have wiped your feet out before even putting on your nice party shoes.

Parrot Pies
Slightly adapted from taste.com.au

1/2 cup crunchy peanut butter
2 Tb sweet chilli sauce
1 tsp soy sauce
280ml can coconut cream
1 Tb vegetable oil
750g chicken thighs, cut into 2cm cubes
4 green onions, thinly sliced
Shortcrust pastry (sorry can’t remember how many sheets I used!)
Puff pastry
1 egg, beaten

1. Combine peanut butter, sweet chilli, soy sauce and coconut cream. Set aside.
2. Heat oil in a frying pan over high heat. Add chicken. Cook for 5 minutes, stirring, or until browned. Add onions. Cook for 1 minute. Stir in peanut sauce. Remove from heat. Refrigerate until cold.

The parrots didn't stand a chance, arrrrrrrrrr!

3. Preheat oven to 200 degrees C.
4. Grease mini muffin pans.
5. Use a cookie cutter to cut circles of shortcrust pastry that are large enough to sit inside each mini muffin hole, pressing the pastry in to get rid of any air bubbles sitting underneath it.
6. Fill each pie with the chicken mixture.
7. Brush the tops of the pastry with a little water, then cover with circles of puff pastry. Press down gently to get any air out of the pie, then press firmly around the edge to join the puff and shortcrust pastries together. Use a crimped cookie cutter to neaten up the edges of each pie.
8. If you’re feeling energetic, make some little shapes up with the leftover puff pastry to decorate the tops of the pies. Last time I made these I made cupcake sized pies, and cut out little chicken shapes to go on top of each one. I wasn’t feeling quite so energetic this time, so I just cut out “P” shapes given that these are Peanut Parrot Pies for my Pirate Party!
9. Brush tops of pies with egg wash, and sprinkle over some cracked black pepper.

10. Bake pies for 25 minutes or until golden. I was making mine slightly in advance for the party, so I baked them for 15 minutes after making them, then froze until the day before the party. I then took them out to defrost in the fridge overnight, before baking them for another 15 minutes or so just before serving.