Packed with rice, chicken, veggies and a creamy sauce, these Russian-influenced pies are great for using up leftovers
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To make a large pie
Fill and top a large dish, roughly 26 x 22cm and 6cm deep, with the rice and chicken mix. Bake as before.
'As these pies contain both rice and pastry, a green salad or some buttery cabbage is all you’ll want with them. Use turkey instead of chicken if you like. They can be frozen (if made with fresh pastry) but don’t glaze the pies until just before cooking.'