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JohnT

JohnT


Correct spelling.

The  easiest way to make small chicken pies is using puff pastry. Cut a rectangle or circle to a size that is basically double the finished pie. Roast a chicken (or two) and shred the cooked meat off the carcas. Mix the shredded chicken with a quantity of mayonnaise, salt and pepper, and put a dollop on the side of the recrangle or circle. Fold over the one half and seal the edge by pressing down with a fork. With a skewer put 2 holes in the top. Place on a baking sheet and brush with some egg-wash. Bake in a 200°C/400°F oven for about 20 minutes - until the pastry is puffed and golden brown. And that is it! And do not think the filling is dry - mayonnaise makes a nice moist filling. I often make about 100 of these at a time for catering at functions.

JohnT

JohnT

The  easiest way to make small chicken pies is using puff pastry. Cut a rectangle or circle to a size that is basically double the finished pie. Roast a chicken (or two) and shred the cooked meat off the carcas. Mix the shredded chicken with a quantity of mayonnaise, salt and pepper, and but a dollop on the side of the recrangle or circle. Fold over the one half and seal the edge by pressing down with a fork. With a skewer put 2 holes in the top. Place on a baking sheet and brush with some egg-wash. Bake in a 200°C/400°F oven for about 20 minutes - until the pastry is puffed and golden brown. And that is it! And do not think the filling is dry - mayonnaise makes a nice moist filling. I often make about 100 of these at a time for catering at functions.

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