Ingredients
Method
1
Preheat the oven to 180°C.
2
Using an 8cm round cutter, cut out 12 rounds of TODAY® Original shortcrust pastry. Line a muffin tin with the pastry circles.
3
Mix together the chicken, sour cream, mustard, chopped thyme and season with salt and pepper.
4
Spoon the mixture into the lined muffin cases.
5
Cut out 12 x 5cm round circles, and brush with a little beaten egg.
6
Stick the lids onto the pies, pressing down the edges with a fork. Brush the tops of the pies with the remaining egg and bake for 20 – 25 minutes, or until golden brown and cooked through.
7
Serve the pies hot and enjoy with a side salad.
