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Chicken and egg pies with lemon-herb potatoes
Chicken and egg pies with lemon-herb potatoes
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Chicken patties filled with a surprise of golden hard-boiled eggs.
Ingredients:
  • 1 brown onion, finely chopped
  • olive oil cooking spray
  • 750g chicken breast mince
  • 375.00 ml fresh white breadcrumbs
  • 1 lemon, rind finely grated, juiced
  • 1 eggwhite, lightly beaten
  • 250.00 ml flat-leaf parsley leaves, finely chopped
  • 4 hard-boiled eggs, peeled (see note)
  • 750g small chat potatoes, halved
  • cranberry sauce (optional), to serve
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with parchment paper and lightly grease four holes of a 3/4-cup capacity Texas muffin pan.
  • In a large microwave-safe bowl, place the onion and lightly spray it with oil. Microwave on HIGH for 2 minutes or until tender. Let it cool for 10 minutes. Then, add mince, 1 cup breadcrumbs, lemon rind, egg white, and half of the parsley to the onion. Season with pepper and mix thoroughly.
  • Fill each muffin hole two-thirds full with the savory mince mixture. Place one egg upright in each muffin cup on top of the mince. Divide the remaining mince mixture into 4 equal parts and use them to cover each egg completely. Sprinkle the remaining 1/2 cup of breadcrumbs evenly over the pies and lightly spray the tops with oil.
  • Arrange potatoes on a baking sheet. Coat with oil and season with salt and pepper. Bake on the top shelf of the oven along with the pies for 35 to 40 minutes, or until the potatoes are golden and the pies are cooked through.
  • Place the potatoes in a bowl. Drizzle with 2 tablespoons of zesty lemon juice and sprinkle the rest of the fresh parsley on top. Gently mix everything together. Serve the delightful potatoes on plates. Enjoy with pies and cranberry sauce, if desired.

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