Little curried chicken pies

Name: Little Curried Chicken Pies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 300 g Waitoa Free Range Roasted Chicken (cooled and shredded); 3 tbsp FreshLife Sultanas; ½ cup Mayonnaise; 4 tbsp Mango chutney; 2 tbsp Curry powder; 2 sheets Flaky Puff pastry; Flour (for dusting); 1 Egg (beaten); Black and White sesame seeds (optional)

Five square pies on a tray, one cut in half with a pot of white sauce in the middle

Simple mini snack pies filled with easy coronation chicken. They are brilliant for parties, picnics or lunch boxes.

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Prep Time 25

Cook Time 15

Total Time 40

Course Lunch, Snack

Cuisine British

Servings pies

Ingredients

Filling

300 g Waitoa Free Range Roasted Chicken cooled and shredded
3 tbsp FreshLife Sultanas
½ cup Mayonnaise
4 tbsp Mango chutney
2 tbsp Curry powder
2 sheets Flaky Puff pastry
Flour for dusting
1 Egg beaten
Black and White sesame seeds optional

Instructions

In a large bowl mix all the filling ingredients.
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Sprinkle flour over your work surface and place one pastry sheet on top. Place about 2 tablespoons of the chicken filling mixture evenly spaced. Brush around the chicken mixture with egg. Place the second pastry on top. Cut into small pies, then seal each pie shut with the tip of a fork. Repeat with the rest of the ingredients to make 8 pies.
Brush the pies with egg, sprinkle sesame seeds and poke an air hole with a small knife on each pie and bake for 15 minutes until golden. Serve with some plain yoghurt and tomato sauce if you like.