My Smoko Break by Hayley Maudsley

Author:Hayley Maudsley
Language: eng
Format: epub
Publisher: ABC Books
Published: 2019-02-21T00:00:00+00:00

Sour Cream Chicken Pies

Serves 6

2 tablespoons oil

500g chicken breast fillets, chopped

1 cup cooked chopped bacon

200g punnet small cup mushrooms

1 cup sour cream

2 teaspoons Dijon mustard

Frozen mixed vegetables (optional)

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1.Preheat oven to 180°C.

2.Heat the oil in a frying pan over medium-high heat, add the chicken and cook until light golden. Add the bacon and mushrooms and cook until lightly browned. Stir in the sour cream and mustard. Add the vegetables, if using. Season to taste.

3.Spoon mixture into individual ramekins. Cut rounds from the pastry to fit over the tops. Press the edges down to seal. Cut a cross in the centre of pie tops and brush pastry with egg.

4.Place pies on a baking tray to catch any drips. Bake for 15 minutes or until pastry is golden and puffed.

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