mini chicken pies.
Try this quick and easy recipe:
Preparation time: 45 minutes
Baking time: 15 minutes...
Skill level: medium
Makes about 10
Pastry
500 ml (280 g) Snowflake cake flour
2 ml salt
125 g cold butter or margarine
about 60 ml ice-cold soda water
beaten egg and 15 ml milk for glazing
Filling
2 chicken breast fillets, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, crushed
125 g button mushrooms, coarsely chopped
30 ml chopped fresh thyme or 10 ml dried
salt and freshly ground black pepper to taste
125 ml chicken or vegetable stock
10 ml Snowflake cornflour
1. Pastry: Sift flour and salt together. Grate butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add water and cut in with a knife. Knead lightly to a firm pastry. Cover with plastic wrap and refrigerate for about 30 minutes, or until firm.
2. Filling: Heat oil in a medium, heavy-based frying pan. Add chicken pieces and fry until the colour changes. Add onion and garlic and sauté for a few minutes until soft. Add mushrooms, thyme and seasoning and fry further for a few minutes. Add stock. Mix cornflour with a little water, add to pan and stir well. Simmer for about 2 minutes. Remove from heat and set aside to cool.
3. Divide pastry in half (to make rolling out easier). Roll out each piece of pastry on a lightly floured surface to a thickness of about 3 mm. Cut out rounds using a 9 cm cookie cutter. Place half of pastry rounds onto greased baking trays. Spoon filling onto centre of pastry and dampen edges with a little water. Cover the bases with the remaining pastry rounds. Press the edges down with a fork to close. Cut a small hole with a sharp knife on top, for steam to escape.
4. Brush with beaten egg and milk. Bake in a preheated oven at 200 °C for 10 – 12 minutes.
Pastry
500 ml (280 g) Snowflake cake flour
2 ml salt
125 g cold butter or margarine
about 60 ml ice-cold soda water
beaten egg and 15 ml milk for glazing
Filling
2 chicken breast fillets, coarsely chopped
1 small onion, coarsely chopped
2 cloves garlic, crushed
125 g button mushrooms, coarsely chopped
30 ml chopped fresh thyme or 10 ml dried
salt and freshly ground black pepper to taste
125 ml chicken or vegetable stock
10 ml Snowflake cornflour
1. Pastry: Sift flour and salt together. Grate butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add water and cut in with a knife. Knead lightly to a firm pastry. Cover with plastic wrap and refrigerate for about 30 minutes, or until firm.
2. Filling: Heat oil in a medium, heavy-based frying pan. Add chicken pieces and fry until the colour changes. Add onion and garlic and sauté for a few minutes until soft. Add mushrooms, thyme and seasoning and fry further for a few minutes. Add stock. Mix cornflour with a little water, add to pan and stir well. Simmer for about 2 minutes. Remove from heat and set aside to cool.
3. Divide pastry in half (to make rolling out easier). Roll out each piece of pastry on a lightly floured surface to a thickness of about 3 mm. Cut out rounds using a 9 cm cookie cutter. Place half of pastry rounds onto greased baking trays. Spoon filling onto centre of pastry and dampen edges with a little water. Cover the bases with the remaining pastry rounds. Press the edges down with a fork to close. Cut a small hole with a sharp knife on top, for steam to escape.
4. Brush with beaten egg and milk. Bake in a preheated oven at 200 °C for 10 – 12 minutes.
