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Pie maker chicken and pesto parcels
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Make delicious mini pies in under 30 minutes with pie crust, wraps, and simple ingredients.
Ingredients:
  • 375.00 ml chopped cooked chicken
  • 125.00 ml grated mozzarella
  • 82.50 ml frozen baby peas
  • 99.00 gm basil pesto dip
  • 5 Helga’s Traditional White Wraps
  • Olive oil spray
  • Fresh basil leaves, to serve
Instructions:
  • Mix together the chicken, mozzarella, peas, and pesto dip in a bowl. Season with salt and pepper to taste.
  • Cut 8 rounds with a diameter of 9cm and 8 rounds with a diameter of 11.5cm from wraps. Lightly spray one side of each round with oil.
  • Heat up the pie maker. Gently place 4 large rounds, oiled side down, into the holes. Spoon half of the chicken mixture evenly into the rounds, pressing down gently. Top each with a small round, oiled side up. Close the lid and cook for 6 to 8 minutes until golden and cooked through. Carefully remove the pies onto a plate. Repeat with the rest of the rounds and filling.
  • Season the dish with a dash of salt and pepper, then elegantly garnish with fresh basil before serving.

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