« Shepherd’s Pie | Home | Cranberry Curry Chicken Pie with Leftover French Bread Crust »
Mini Chicken Pies
By poisoneyes | July 14, 2008
Ingredients
500g pack shortcrust pastry
2 cooked chicken breasts, shredded
85g peas, fresh or frozen
1/2 bunch asparagus, trimmed and cut into bite-size pieces
100g crème fraîche
1 egg, beaten
Method
1. Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, the dollop over 1 tbsp crème fraîche.
2. Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto it’s pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
3. Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.
Nutrition per serving
396 kcalories, protein 15g, carbohydrate 30g, fat 25g, saturated fat 12g, fibre 2g, salt 0.34g
