1 shortcrust pastry sheet, defrosted if frozen
Flour, for dusting
1tbsp olive oil
4 chicken thigh fillets, cut into chunks
1 onion, finely chopped
1 carrot, chopped
½ head of broccoli, cut into small florets
5½ tbsp coconut milk
80g crunchy peanut butter
4tbsp soy sauce
1tsp chilli flakes
1 puff pastry sheet, defrosted if frozen
1 egg, lightly beaten
1 Preheat the oven to 200°C (fan 180°C/gas 6). Roll the shortcrust out on a surface dusted with flour, then use to line six holes of a deep muffin tin, trimming to fit. Chill for 15min, then line with baking paper and baking beans or rice and bake for 15min or until lightly golden. Remove the paper and weights and bake for a further 5min.
2 Meanwhile, heat the oil in a large frying pan over a high heat. Cook the chicken for 4-5min, turning, until browned. Remove and set aside.
3 Cook the onion in the same pan for 4-5min until golden. Return the chicken to the pan with the carrot and broccoli. Stir in the coconut milk, 125ml hot water, the peanut butter, soy sauce and chilli flakes and cook for 5-6min, stirring, or until thickened. Leave to cool.
4 Divide the chicken mixture between the pastry cases. Cut out six rounds from the puff pastry sheet, big enough to fit the top of the dishes, rerolling if necessary. Use to top the pastry cases, pressing to seal, then trim the edges. Brush with the egg, then bake for 20-25min or until puffed and golden. Serve garnished with sprigs of fresh flat-leaf parsley, if liked.
If you don't have a deep muffin tin, you can use individual pie dishes or tins. Make extra pies if you have leftover ingredients.