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Mini chicken & vegetable pies

Ingredients

  • Canola cooking spray
  • 2 sheets frozen shortcrust pastry, thawed
  • 300ml thickened cream
  • 3 eggs
  • 1 small BBQ chicken, meat removed and roughly chopped (400g)
  • 1 red onion, diced
  • 1 small zucchini, sliced 1 cm thick
  • 80g sweet potato, peeled and cut into 1cm dice
  • 1 small red capsicum, cut into a large dice
  • 3/4 cup grated cheddar cheese

Method

  • Step 1 - Preheat oven to 200°C. Grease 8 x 1/2 cup muffin tins with cooking spray.
  • Step 2 - Cut each pastry sheet into 4 squares. Line each muffin tin with a pastry square, allowing pointy ends to extend up above tin.
  • Step 3 - Whisk cream and eggs together until well combined. Add chicken and vegetables and fold through cheese.
  • Step 4 - Divide mixture evenly between pastry cases and bake for 25-30 minutes or until mixture is set. Remove from oven and allow to cool 5 minutes before removing from tin. Serve hot.

Recipe Ingredient

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