Perfect for picnics!
These mini chicken pies use leftover roast chicken from our farm – and they’re just the right size for little hands.
Ingredients:
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200g cooked shredded chicken
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1 pack ready-rolled shortcrust pastry
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100ml chicken gravy
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1 egg (for brushing)
Method:
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Cut pastry into circles. Line muffin tins to form pie bases.
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Fill with chicken and a spoonful of gravy.
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Top with pastry lids. Press edges to seal.
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Brush with beaten egg.
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Bake at 190°C for 20–25 minutes until golden.
Tip:
Let kids help seal and crimp the pies!