Who likes Chicken & Vegetable Pies, but thinks they can be too messy? Try these flat pies for something different. So delicious and so perfect when you just want something quick that can be bulk prepped and frozen.
Ingredients: Makes 12+
- 3 x Chicken Breasts (skinless)
- 2 x Chicken Stock Cubes
- 1 x Cup Of Grated Carrot
- 1 x Small Onion
- 1 x Mixed Peas & Corn
- ½ x Cup Of Diced Celery
- ¼ Cup Of Corn Flour
- ½ Cup Of Milk
- 1 x Egg
- Water
- Frozen Puff Pastry Sheets
- Sesame Seeds
- Salt & Pepper
- Pastry Brush
- Cookie Baking Pan (do not use anything that has high edges or your pastry will not rise well)
Method:
1. Cut off any skin there is on your chicken breast and cut into small portions. Cook in a pan with ¼ cup of water, salt/pepper, until done and water has almost evaporated.
2. Dice your carrots, celery and onion. Grate your carrot. Put all into a mixing bowl with the peas and corn. Mix all together then add into your pan with your chicken breast.
3. In a separate bowl dissolve 2 chicken stock cubes into 1 cup of water. Add to your pan.
4. Add 50g of butter to the mix and stir in on a medium heat for 2 minutes. Reduce heat to a simmer and stir in corn flour and milk until it starts to thicken. Take off heat and cool. You can do this in the fridge to do faster, just be sure to stir every now and then to do evenly.
5. While your chicken and vegetables are cooling, separate and lay out your frozen pastry sheets to start thawing.
6. Once your chicken has cooled, cut your pastry sheets into quarters and prepare your egg wash by lightly beating 1 x egg to ¼ cup of water.
7. Spoon some chicken and vegetables (don’t over do it or it will leak out the sides) into the center of each pastry square. Fold up edges to meet and press down on sides to seal using a fork to do firmly. Prick some holes in the top of the pastry to release heat.
8. Lay out onto lined baking pans. Brush the tops with some egg wash an sprinkle some sesame seeds on top. Cook in the oven on 200c until pastry has risen and golden in colour.
Serve by them selves or with a side of rice or fresh salad.
Tip: These are great for freezing. Cool completely then store into air tight containers or bags. When you nee then pull out what you need, place into a baking dish with higher edges and cover with foil to put into the oven. This will heat them up, but avoid them burning when they are already pre cooked.