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Chicken Pies

Prep Time 55 minutes
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.