Description
These Mini Chicken and Feta Pastry Pies are filled with tender chicken, savoury vegetables, fresh coriander and chunky cheese and feta. They’re lovely served fresh from the oven with a Greek salad, or you can prepare a batch ahead and freeze them for another day.
Ingredients
Units
Scale
Vegetable filling
- 1 small onion, finely chopped
- 1/4 cup finely sliced red cabbage
- 1/4 cup finely chopped spinach
- 1 green chili, finely chopped
- Salt and black pepper, to taste
- 1 tsp cooking oil
Chicken filling
- 2 chicken breasts, cut into small cubes
- 1 tsp cooking oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1 to 2 tbsp fresh coriander, chopped
Assembling the pies
- 1 packet prepared pastry, thawed if frozen
- 1/4 cup cheese and feta mixed together, keeping the pieces chunky
- 1 egg, beaten, for brushing the pastry (optional)
Instructions
- Heat 1 tsp cooking oil in a frying pan over medium heat. Add 1 small finely chopped onion and cook until softened. Stir in 1/4 cup finely sliced red cabbage, 1/4 cup finely chopped spinach and 1 finely chopped green chili. Season with salt and black pepper to taste, then cook until the vegetables have softened and any excess moisture has evaporated. Transfer to a plate and allow the mixture to cool completely.
- In a separate pan, heat 1 tsp cooking oil over medium heat. Add 2 cubed chicken breasts, 1 minced garlic clove, salt and black pepper to taste. Cook, stirring occasionally, until the chicken is thoroughly cooked and reaches an internal temperature of 165⁰F (74⁰C). Stir in 1 to 2 tbsp chopped fresh coriander during the final minute of cooking. Remove from the heat and let the chicken cool completely.
- Mix 1/4 cup chunky cheese and feta together in a small bowl. Keep the pieces fairly large so you can enjoy little pockets of cheesy goodness in the finished pies.
- Preheat your oven to 350⁰F (180⁰C). Line a baking sheet with parchment paper.
- Cut 1 packet of prepared pastry into equal squares. The exact number will depend on the size of your pastry sheet and how large you want your mini pies.
- Place about 1 tsp of the cooled vegetable filling in the centre of each pastry square. Add a small spoonful of the cooked chicken mixture, followed by a little of the chunky cheese and feta mixture. Don’t overfill them, or the pastry may split while baking.
- Lightly brush the edges with water or a little beaten egg. Fold the pastry over the filling to form a triangle or rectangle, depending on the shape of your squares. Press the edges together firmly, then crimp them with a fork to seal.
- Arrange the pies on the prepared baking sheet, leaving a little space between each one. If using the optional beaten egg, brush a thin layer over the tops for a lovely golden finish.
- Bake at 350⁰F (180⁰C) for 20 to 25 minutes, or until the pastry is puffed and lightly browned. Larger pies may need a few extra minutes. Let them rest for 5 minutes before serving, as the filling will be hot.
- Serve these Mini Chicken and Feta Pastry Pies warm with a fresh Greek salad. They’re also handy for preparing ahead, so make an extra batch while you’re at it!
Notes
Prepared, tried, and tested by Nazley
