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Mini chicken & vegetable pies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • Canola cooking spray
  • 2 sheets frozen shortcrust pastry, thawed
  • 300ml thickened cream
  • 400g cooked chicken
  • 1 red onion, diced
  • 1 small zucchini, sliced 1 cm thick
  • 80g sweet potato, peeled and cut into 1cm dice
  • 1 small red capsicum, cut into a large dice
  • 187.50 ml grated cheddar cheese
Instructions:
  • Preheat the oven to 200°C and generously grease 8 muffin tins with cooking spray.
  • Cut each pastry sheet into 4 squares. Place a pastry square in each muffin tin, letting the corners extend above the tin.
  • Combine cream and eggs until smooth, then gently mix in chicken, vegetables, and cheese.
  • Evenly distribute the mixture among the pastry cases and bake for 25-30 minutes until set. Let cool for 5 minutes in the tin before serving hot.

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