Use leftover chicken and vegetables to whip up these mini chicken pies. Serve with sweet potato fries and a salad to make a complete meal
Ingredients
1 cup (125 g) Perfect Italiano™ Extra Sharp Parmesan Grated
1⅔ cup (150 g) Perfect Italiano™ Perfect Bakes cheese
2 cups (300 g) shredded cooked chicken (see tip)
⅔ cup (100 g) frozen baby peas
⅔ cup (120 g) roasted capsicum slices
4 spring onions, thinly sliced
Salt and pepper, to taste
2 sheets frozen puff pastry, just thawed
Small fresh basil leaves, to serve
Sweet potato fries and salad, to serve
Method
Preheat pie maker. Wait for the green READY light to go on.
Meanwhile, reserve ¼ cup (35 g) Parmesan and ½ cup (45 g) Perfect Bakes. Combine chicken, peas, capsicum, remaining cheese and spring onion in a bowl. Season with salt and pepper.
Using the large base pastry cutter provided, cut out 4 pastry bases from each pastry sheet. Place in the pie holes. Divide half the chicken mix among pastry cases. Press filling to compact. Sprinkle with half of the reserved cheeses.
Close lid and cook for 5-6 minutes or until pastry is golden and filling is warmed through and set. Carefully remove pies from pie maker. Repeat with remaining pastry, chicken mixture and cheeses.
Serve with sweet potato fries and a salad.
Tips & Hints
Using a pre-cooked roast chicken from the supermarket or chicken shop makes this recipe even easier to prepare. Easily shred the chicken using two forks or by hand.
We used the Kmart Pie Maker in this recipe. Check your own appliance for cooking time adjustments that may be required for larger pies.
