Chicken Satay Pastries with Mango Salsa

• Mango salsa Whole Foods 2 ea For $4.00 thru 02/09
• 425g can mango slices, chopped Whole Foods 2 ea For $4.00 thru 02/09
• 3 spring onions, finely sliced
• 1 tablespoon sweet chilli sauce
• 2 tablespoons lime juice Safeway 3 ct For $1.00 thru 02/09
• 1/4 cup coriander leaves, roughly chopped
• 1 tablespoon oil
• 400g chicken thigh fillets, cut into 1cm cubes Whole Foods 1 lb For $3.99 thru 02/09
• 4 spring onions, chopped
• 2 tablespoons flour
• 1 1/2 cups grated KRAFT* Cheddar Cheese
• 165ml can lite coconut milk
• 1/3 cup chicken stock
• 1/3 cup KRAFT Crunchy Peanut Butter
• 1 tablespoon sweet chilli sauce
• 1/2 cup coriander, roughly chopped
• 4 sheets puff pastry
• 1 egg, lightly beaten

1. Combine the first 5 ingredients in a bowl to make the salsa.
2. Set aside.
3. Heat the oil in a non-stick frypan, add the chicken and brown.
4. Add the spring onions and flour and cook for a further minute.
5. Stir through the cheddar, coconut milk, stock, peanut butter and sweet chilli sauce and heat through until sauce thickens and cheese has melted.
6. Stir through the coriander.
7. Cut out 4 pastry rounds (12cm diameter) from each pastry sheet and brush edges with egg.
8. Spoon heaped tablespoons of chicken mixture onto the centre of each round.
9. Fold rounds in half to form half moon shapes and press edges together to enclose the filling.
10. Brush the tops with egg and bake at 200 degrees C for 20-25 minutes until golden brown.
11. Serve with the mango salsa.

mango, mango, spring onions, sweet chilli sauce, lime juice, coriander leaves, oil, chicken thigh, spring onions, flour, cheddar cheese, lite coconut milk, chicken stock, crunchy peanut butter, sweet chilli sauce, coriander, pastry, egg

Taken from www.kraftrecipes.com/recipes/chicken-satay-pastries-mango-salsa-104149.aspx (may not work)