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Recipe

Mini chicken and bacon pies

For your sweetie pie! These are fantastic tiny little tempters if you’re looking for picnic fare - or anytime fare too!

Oct 31, 2011 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Makes 4
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Ingredients

Mini chicken and bacon pies
  • olive oil for frying
  • 4 bacon rashers, chopped
  • 250 gram button mushrooms, sliced
  • 2 tablespoon chopped fresh thyme leaves
  • 2 tablespoon flour
  • 1/2 cup milk
  • 1 cup cream
  • 1/2 cooked chicken, shredded into chunks
  • 1 cup corn kernels (or cooked peas)
  • 2 cup baby spinach leaves
  • 3 spring onions, chopped
  • 1 block flaky puff pastry (or use pre-rolled sheets)
  • 1 egg, beaten with 1 tablespoon milk or cream

Method

Mini chicken and bacon pies
  • 1
    Preheat oven to 210°C fan bake. Line an oven tray with baking paper.
  • 2
    Heat a splash of oil in a pan over a medium heat and fry bacon until crispy. Drain on paper towels. Wipe the pan clean, add another splash of oil. Fry mushrooms and thyme for around 5-7 minutes until soft.
  • 3
    In a small bowl, whisk flour with ¼ cup milk to a smooth paste. Whisk in the rest of the milk and cream, then add to the pan. Simmer gently for about 5 minutes until thickened.
  • 4
    Add chicken, bacon, corn, spinach and onions to the pan and mix to combine. Season with salt and pepper. Remove from the heat and cool until just warm.
  • 5
    Roll out pastry about 3mm thick and cut rounds about 12cm across. Spoon some filling in the middle of a round and brush the outer edge with egg mixture. Top with another round, pressing down with your fingers all around the edges firmly to seal, then place on the lined oven tray.
  • 6
    Repeat with rest of the mixture. Bake in oven for 15-20 minutes until golden brown (you may need to do them in batches).

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