Mini Chicken Pies

Great way to make abit of chicken last ages

Ingredients

• A block of short crust pastry 500g
• a chicken breast
• 50g of frozen peas
• a carrot
• cream of chicken soup, tinned
• 1 beaten egg

Instructions

STEP 1:

1.Get the pastry from the fridge, it takes 15-20 mins to become workable. While the pastry is warming up cook the chicken (any method you like roasting, cubing and frying, i pan fry the whole breast to keep the meat soft and juicy. Also i rubbed it in 5 spice and a little salt to give flavour ), then shred the cooked chicken with 2 forks in a bowl. Cut carrot into small cubes.

STEP 2:

STEP 3:

2. Roll the pastry on a lightly floured surface till about the width of a 50p. Cut out 8 circles to fit your muffin tray, mine were 9cm in diameter. (if you dont have a cutter i bent a bit of wire to mark the pastry and then cut with a knife, also the underneath of bowls might have the required diameter)

STEP 4:

STEP 5:

3. Place the circles into your muffin tin, making sure you press the pastry to mould to the muffin tins sides

STEP 6:

STEP 7:

4. Put in the filling chicken, peas, carrots and a table spoon of chicken soup

STEP 8:

STEP 9:

5. Cut 8 lids to the pies, about 7 cm circles. Then place these lids on and seal the edges. Place the pies in the fridge for about 30 minutes to let the pastry and filling settle

STEP 10:

STEP 11:

6. In the last 10 minutes of step 5 turn to oven to 180 for fan, 200 for normal, ovens

STEP 12:

STEP 13:

7. Brush tops of pies with the beaten egg and place into the oven for 25-35 minutes

STEP 14:

STEP 15:

STEP 16:

then you have 8 yummy pies eat fresh with some gravy and boiled potatoes or on their own warm or cold for lunch

STEP 17:

STEP 18:

i had left over chicken too that i made a chicken salad out of. Soup that i had for supper.

STEP 19:

also with the left over egg cook 80g of pasta and stir the egg in after draining the pasta with low or no heat to make a nice pasta lunch to put in the fridge and no waste.