Mini Chicken Pies
These mini chicken and vegetable pies are bursting with tender chicken, vibrant peas, and crisp asparagus, all enveloped in a flaky golden crust. Perfect for serving as a delightful individual portion, these pies are sure to be a hit at gatherings or as a tasty snack.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Nutrition
- Calories: 396 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.34 milligram of sodium
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