Satay chicken pies

Heat an oiled, large saucepan over a medium heat. Add chicken and capsicum. Cook for 7-8 mins or until chicken browned. Add curry paste. Cook for 1 min. Stir in peanut butter and coconut milk. Remove from heat. Set aside to cool to room temperature. Stir in coriander and squeeze in the juice of half the lime. Season with salt and pepper.

Line two oven trays with baking paper. Place a pastry sheet on a clean work surface. Cut in half. Place ½ cup of the filing at one end leaving a 1.5cm border. Brush edge with egg then from the short-side, fold in half. Use a fork to crimp and seal edges. Place on prepared oven tray. Repeat with remaining pastry sheets and filling to make eight pies. Brush pie tops with egg, sprinkle evenly with sesame seeds.

Cook in a 200°C preheated oven for 30 mins or until puffed and golden brown.

Cut the remaining half a lime into wedges. Serve pies with cucumber, coriander and lime wedges.