Mini chicken pies

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Emma Lewis

3 ratings

Recipe by Emma Lewis

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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, then 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 its 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.

396 kcalories, protein 15g, carbohydrate 30g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.34 g

'An ideal recipe for summer picnics - the children really liked them, too. the bought pastry made things really easy.'

Latest comments and suggestions

• hstanton

  28 May 2008

  hstanton rated and commented on this recipe

  

  made them for a pinic - perfect!

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• MISCHEF

  08 July 2008

  MISCHEF commented on this recipe

  WOW.. making these pies was too easy! Lovely alternative to a pork pie at a picnic and healthier too.. Will Definitely be making again.. Used already frozen pastry else I would have frozen the extra pies.. So we HAD to eat them all.. Shame.. HAHAAH YUM YUM!

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• Moosie Moo

  07 October 2008

  Moosie Moo rated and commented on this recipe

  

  Was feeling a bit under the weather when I made these & didn't feel like messing around making 8 small pies so used the same ingredients as in the recipe but made 4 large pies in a large muffin pan & cooked them for about 45 - 50 mins. They turned out lovely. Perfect size for husband's packed lunch. A really easy recipe (I forgot my shopping list but with so few ingredients I managed to remember them all). Will definately be making again - even the children loved them.

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• kittybibidy

  21 October 2008

  kittybibidy rated and commented on this recipe

  

  Made today, tricky to get decent amount of filling inside. But out of the hit and miss ones the hit ones were great! Would make again, maybe making the pastry a little larger to enable ease of pie closure!

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• toffeebanoffee

  14 November 2008

  toffeebanoffee commented on this recipe

  How many does it make?

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• K!

  06 May 2009

  K! commented on this recipe

  I assumed that it made 8 from description in the method.

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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

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Difficulty and servings

Preparation and cooking times

Prep 15 mins

Cook 25 mins

(Freeze only if pastry not previously frozen)

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

396 kcalories, protein 15g, carbohydrate 30g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.34 g

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