Heat oil in a wok over a high heat. Add chicken and stir-fry for 3 minutes. Reduce heat and cook, stirring, for 3 minutes longer
Increase heat and add vegetables. Stir-fry for 4 minutes or until vegetables are just tender
Pour in Satay Chicken sauce and stir to combine. Add flour mixture and stir for 30 seconds until thickened. Divide mixture between 4 x 300 ml ramekins or ovenproof bowls. Set aside to cool slightly
Cut 4 circles of pastry slightly bigger than the rim of the ramekin. Top each pie with a pastry round and press down edges. Lightly brush with milk or beaten egg and sprinkle with sesame seeds.
Place ramekins on an oven tray and bake 15-20 minutes or until pastry is golden brown
Tips & Hints:
Filling can be made ahead of time and stored in the refrigerator
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