I have been searching for a tasty chicken pie recipe for months. I have been overwhelmed with beef and lamb pie recipes every time I open a cookbook, however they all seem to take a minimum of 2 1/2 hours to cook. Due to a new job schedule that involves me working 12-13 hour days every few days, this would not do. So I looked through what I like to call my 'old faithful cookbook'; 'Donna Hay, No Time to Cook'. I think we could all benefit from this cookbook in our kitchens. Donna manages to condense unique and fresh dishes into 1 paragraph which all seem incredibly manageable, every after a long day at the office. Below is a very simple, no fuss recipe for extremely tasty individual chicken pies.
Ingredients
- 400g chicken, cut into 2cm pieces
- 1/2 cup (120g) sour cream
- 100g light grated cheese
- 4 tablespoons fresh chives, chopped
- sea salt and cracked black pepper
- 2 sheets reduced-fat puff pastry, thawed
- 1 egg, lightly beaten
Cooking
1. Preheat oven to 180 degrees Celsius.
2. Combine chicken, sour cream, cheese, chives, salt and pepper in a bowl.
3. Cut 8 circles from the pastry that are equal to the circumference of your ramekins. Place 1 circle on the base of each of the ramekins. Divide the chicken mixture between the ramekins and top each with a circle of pastry. Brush this pastry with egg.
4. Bake for 20 minutes or until the pastry is puffed and golden brown.
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