Chicken Pies
Servings 24 mini pies
Ingredients
- 1 400g TODAY® Original shortcrust pastry, ready rolled
- 2 cups cooked chicken, shredded
- 1 cup (250ml) sour cream
- 2 tbsp (30ml) Dijon mustard
- 1 tbsp (15ml) chopped thyme
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 1 Egg, beaten
Instructions
- Preheat the oven to 180°C.
- Using an 8cm round cutter, cut out 12 rounds of TODAY® Original shortcrust pastry. Line a muffin tin with the pastry circles.
- Mix together the chicken, sour cream, mustard, chopped thyme and season with salt and pepper.
- Spoon the mixture into the lined muffin cases.
- Cut out 12 x 5cm round circles, and brush with a little beaten egg.
- 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.
- Serve the pies hot and enjoy with a side salad.
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.
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