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Cauldron pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Chicken pies in cute pastry cauldrons, great for parties or Halloween!
Ingredients:
  • Melted butter, to grease
  • 12 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • 2 (about 220g each) single chicken breast fillets, fat removed
  • 50g butter, extra
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) milk
  • 40g (1/2 cup) coarsely grated cheddar
  • 1 x 125g can corn kernels, drained
  • 80g (1/2 cup) frozen peas, thawed
Instructions:
  • Preheat your oven to 220°C.
  • Prepare the cauldron lids by brushing two 12-cup patty pans with melted butter. Use an 8cm pastry cutter to cut 24 discs from half of the pastry sheets. Cut a wedge from each disc, bring edges together to form a cone shape, and place in the patty pan. Cover with baking paper, fill with rice or beans, and bake until golden. Remove and set aside to cool.
  • Prepare the cauldron bases by brushing two 12-hole (80ml/1/3-cup) muffin pans with melted butter. Cut 24 discs from the remaining pastry sheets using a 9cm-diameter pastry cutter. Trim a small wedge from each disc, followed by three more evenly spaced wedges. Shape the pastry into cup shapes and place in the muffin pan. Cover each pastry base with non-stick baking paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes until golden brown. Remove from the oven, discard the paper and beans, and set aside.
  • Line two baking trays with non-stick baking paper. Combine the leftover pieces of pastry into a ball and set aside one-third. Divide the rest into 24 portions, then shape each into three small balls. Brush with egg wash. Place three small balls on each tray to create cauldron feet, topping each with a cauldron base. Repeat with the rest of the pastry balls. Divide the reserved pastry into 24 pieces, shape them into small buttons, and place one on top of each cauldron lid. Brush with egg wash.
  • Place the chicken in a medium frying pan, cover it with cold water, and bring it to a boil over high heat. Let it simmer uncovered for 7 minutes until cooked through. Drain, cool for 5 minutes, then coarsely chop the chicken.
  • In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 1 minute until it bubbles. Pour in the milk and cook for 5 minutes until the mixture boils and thickens. Add the chopped chicken, cheddar, corn, and peas, then stir and cook for 5 more minutes until heated through. Divide the mixture among cauldron bases and place the lid on top.
  • Place in a hot oven for 10 minutes or until golden brown and heated throughout.

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