LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
01 HR(S) 10 MINS
20 MINS
50 MINS
INGREDIENTS
1 bag (600g) PnP Butter Chicken Soup
1 cup rotisserie chicken, picked
2 rolls (400g each) PnP Puff Pastry, defrosted
1 egg, beaten
Serving suggestion:
Yoghurt and fresh coriander
METHOD
1. Preheat the oven to 180°C and spray a 12-cup muffin tin with cooking spray.
2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes.
3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.
4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.
5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.
6. Fill each cup just below the rim with the cooled filling.
7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option!
8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape.
9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.
10. Serve with yoghurt and fresh coriander and ENJOY!
Butter Chicken Mini Pie's
LEVEL:
EASY
SERVES:
12
TOTAL TIME:
01 HR(S) 10 MINS
PREP TIME:
20 MINS
COOK TIME:
50 MINS
Butter Chicken Mini Pie's
INGREDIENTS
1 bag (600g) PnP Butter Chicken Soup
1 cup rotisserie chicken, picked
2 rolls (400g each) PnP Puff Pastry, defrosted
1 egg, beaten
Serving suggestion:
Yoghurt and fresh coriander
METHOD
1. Preheat the oven to 180°C and spray a 12-cup muffin tin with cooking spray.
2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes.
3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.
4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.
5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.
6. Fill each cup just below the rim with the cooled filling.
7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option!
8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape.
9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.
10. Serve with yoghurt and fresh coriander and ENJOY!