Apple & chicken muffin pies
Packed with a hearty filling of chicken, sweet Jazz apples and a mix of vegetables, these mini pies are comforting and nutritious. Recipe and image courtesy of Jazz Apples, jazzapple.com
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves: 4-6
Ingredients
- 1 carrot, finely diced
- 2 Jazz apples, cored and cut into wedges
- 1 leek, finely diced
- 1 stalk celery, finely diced
- 2 potatoes, finely diced
- knob of butter
- 250g cooked chicken (e.g. leftover roast chicken)
- 300ml chicken stock
- 50g cornflour
- salt and pepper
- 300g puff pastry
- 1 egg, beaten
Method
Step 1
Cook the carrot, apple, leek, celery and potato in a knob of butter on a low heat for about 15-20 minutes, until soft.
Step 2
Add the leftover chicken and stock. Following the packet instructions, mix the cornflour with water and add to the mix. Season and stir well to combine. Cook until the sauce has thickened. Preheat the oven to 180°C/160°C fan/gas mark 4.
Step 3
Cut a square of pastry large enough to fill the bottom and sides of a muffin mould. Cut out a lid for the top. Repeat for remaining pies.
Step 4
Fill the pies with the filling and add the lids, using the beaten egg to attach. Brush the tops of the pies with egg and bake for 25 minutes or until golden brown.
