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Chicken and fennel pies
Chicken and fennel pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
These flavorful chicken and fennel hand pies are versatile for lunch, dinner, or quick meals from the freezer!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 small fennel bulb, thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp chopped fresh rosemary leaves
  • 1/2 tsp salt-reduced chicken stock powder
  • 125.00 gm boiling water
  • 3.75 gm cornflour
  • 1 large cooked Free Range Chicken Breast, shredded
  • 18.80 gm light sour cream
  • 20g baby rocket
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1/4 tsp caraway seeds
  • 1/4 tsp poppy seeds
  • 60g mixed salad leaves
  • 82.50 gm tomato chutney, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare 2 baking trays with baking paper. In a large frying pan over medium-high heat, heat oil and sauté onion and fennel for 5 minutes until softened. Stir in garlic and rosemary and cook for 1 minute until fragrant. Add stock powder and boiling water, then bring to a boil.
  • Blend cornflour with 1 tablespoon water in a small bowl. Pour into stock mixture in pan, bring to a boil, and cook until thickened. Add chicken and cook for 2 to 3 minutes until heated through. Remove from heat and stir in sour cream and rocket.
  • Cut each pastry sheet into 4 squares, then add 2 tablespoons of the mixture onto one half of each square. Fold the pastry over to enclose the filling, press the edges together to seal using a fork. Transfer to prepared trays, brush with egg, sprinkle with seeds, and bake for 25 minutes or until golden and heated through. Serve warm or cold with salad leaves and tomato chutney.

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