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Mexican-style chicken pies recipe
Mexican-style chicken pies recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious Mexican-inspired chicken pie.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g Australian Chicken Thigh Fillets, finely chopped
  • 40.00 ml plain flour
  • 300g jar Mexican Salsa Roja
  • 400g can diced tomatoes
  • 40.00 ml chopped coriander
  • 8 sheets frozen puff pastry, partially thawed
  • 2 avocados, stoned, peeled, chopped
  • 1/2 red onion, finely chopped
  • 1 roma tomato, chopped
  • 40.00 ml coriander sprigs
  • 1 lime, juiced
Instructions:
  • 1. In a frying pan over high heat, heat oil until shimmering. Add brown onion and chicken, and cook, stirring occasionally, for about 5 minutes, or until chicken is nearly cooked through.
  • Combine the flour and cook for 1 minute until well combined. Add the salsa, diced tomato, and chopped coriander. Bring to a boil, then reduce heat to medium and cook for 5 minutes until the sauce thickens. Allow to cool for 30 minutes.
  • Preheat your pie maker. Cut 16 discs using a 10.5cm cutter from 4 pastry sheets. Use a 9.5cm cutter to cut 16 more discs from the remaining pastry sheets. Line the pie maker holes with 4 base pastry discs. Fill each base with 1/4 cup of chicken mixture. Place 4 small pastry discs on top and gently press the edges to seal. Close the lid and cook for 8 minutes or until the pastry is golden. Repeat the process to make a total of 16 delicious pies.
  • In a small bowl, mix together the avocado, red onion, chopped tomato, coriander sprigs, and lime juice. Enjoy with pies.

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