Chicken breast cut into small cubes
Chicken thigh meat cut into small pieces
(quantities of the above meat depends on how many pies you are making)
I used 1 chicken breast and 2 thighs
1/2 an onion finely chopped
1 tablespoon olive oil and 1 tablespoon butter
1 teaspoon dried thyme
2 cloves garlic grated
1 heaped tablespoon corn flour
1/2 cup milk
1/2 cup water
ready made puff pastry cut into rounds
In a heavy base pan, heat olive oil and butter
Add chopped onion, thyme & saute until onions soften
Add chicken, garlic, salt & pepper and cooked until lightly browned.
Add cornflour and cook for about 2 minutes
Add milk and water and stir to incorporate all residue from pan
Cover and simmer until sauce thickens. Allow filling to cool completely
Take a pastry round and brush egg wash around the edges
Spoon desired amount of filling into centre and cover with another pastry round
Seal edges by pressing a fork around.
Prick holes ontop of pies
Refrigerate prior to baking
Brush with egg wash and bake at 200°C until golden brown.
Prepared, tried and tested by: Vashnee Chinnah
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