Chicken Pies
Ingredients:
500g chicken thigh/breast (minced meat can be used if a meat pie is your choice)
2 cloves garlic
1 brown onion, halved
2 tbsp olive oil
1 tbsp cornflour
1 tbsp TM vegetable stock concentrate
150g water
2 tbsp (20g) Worcestershire sauce
1 tbsp barbeque sauce
1 tbsp tomato sauce
1 tbsp vegemite
Salt & pepper
2 sheets ready-rolled shortcrust pastry
2 sheets frozen puff pastry
1 egg, beaten
Method:
• Grease a large 6 hole muffin tray (I lined with baking paper to make it easy to pull out pies at the end)
• If you are mincing your chicken / beef mince for 30secs / sp 4, set aside
• Place garlic and onion in TM bowl chop 3secs / sp 7, scrape down sides of bowl
• Add oil and sauté 3min / varoma / sp 1
• Add all remaining ingredients (except beaten egg) and cook 10 min / 100 degrees / sp 1 / reverse
• Preheat oven to 200degrees
• Line tin with short crust pastry
• When mixture cool fill pastry in pan.
• Cut puff pastry into 6 round pieces to form the top of the pies. Seal each pie by pressing around the edges. Prick with a fork each top to allow steam to escape when cooking.
• Brush with egg
• Place pies in oven and cook for 25mins or until golden
