It combines chicken, pea and pickled onions in a delicious, golden pastry, but you could swap the chicken for turkey to use up your leftovers. Serve warm or cold for a lovely festive snack.
- 225g puff pastry (half a standard packet)
- 160g cooked chicken
- 40g frozen peas – defrosted
- 3 Garner’s Original Pickled Onions, chopped finely
- Freshly milled salt & pepper
- 1 beaten egg
- 3-4 tablespoons half fat crème fraiche
Method1 Preheat the oven to 200C/gas 7. Lightly grease 6 moulds in a muffin tray.
2 Roll pastry on a lightly floured board and cut 12 circles (6 larger for base to fit in tray and 6 smaller for the tops).
3 Place each larger circle neatly into a muffin tray space and brush the beaten egg over them.
4 Chop chicken into bite size pieced and place in a bowl along with pickled onions and peas.
5 Fold in 3-4 tablespoons of crème fraiche into the chicken mixture.
6 Season the mixture and divide to fill each pastry cup. Place the lids on top and crimp together the edges.
7 Brush the pie tops with the egg glaze and bake for 8-10 minutes until the pastry is crisp and golden.
Prep Time30 minutes
Cook Time8-10 minutes
Nutrition InformationMakes 6
Serve these other recipes at your festive celebrations:
Mini Sausage & Apple Bakewells
Christmas Trifle Cupcakes
Caramelised Red Onion & Goat's Cheese Sausage Rolls