We grew up eating these pies. Chicken pies probably originated from the west, but the way we do it is quite different from them. Here’s my version. Really simple but always a crowd pleaser.
Chicken Pies
Ingredients
- 2 sheets puff pastry
- 1 small egg beaten for glaze
Filings
- 1 tbsp cooking oil
- 1 medium onion diced to 1-cm
- 3 medium potatoes cut into 1-cm cubes
- 0.5 cup frozen mixed vegetables
- 0.5 kg chicken breast meat cut into 1-cm cubes
- 1 piece stock cubes I use knor brand
- 0.5 cup water
- 2 small eggs hard boiled and quartered
- To taste salt
- To taste pepper
Instructions
Filings
- Heat up the pan to medium heat and add the cooking oil.
- Add the onions and cook till it turns yellow.
- Add all the vegetables and potatoes. Stir until well mixed.
- Add the stock cube and water.
- Simmer until potatoes are cooked.
- Add the chicken pieces.
- When chicken is no longer pink, add seasoning, cook until there's very little liquid left.
- Divide the filings into 8 portions and cool n the freezer.
Crust
- Preheat oven to 180C, line a baking tray with parchment paper.
- Thaw the puff pastry for about 20 minutes.
- Divide the dough into 4 portions.
- Brush the sides with the beaten egg.
- Place one portion of the filings and a quarter of an egg into each piece of the pastry.
- Seal with fork, and place them on the baking dish
- Repeat until all the pies are made.
- Brush each pie with the beaten egg. Sprinkle your favourite cheese or sesame seeds if desired.
- Bake on a low shelf in the preheated oven for at least 20 minutes or when the pies turn medium brown.
- Remove the pies from the parchment paper to a cooling tray. Important or the pies will turn soft.
