Chiken Mushroom Pie

Prep time: 20 mins / cooking time: 1 hour / makes: 16

● 1 can cream of mushroom soup
● 50 ml milk
● 200 g chicken fillet diced small
● 1 cup mixed vegetables
● 1 tsp black pepper
● salt to taste

PASTRY INGREDIENTS:
● 250 g cold butter, diced
● 460 g plain flour
● 1 egg yolk
● 1,4 cup cold water
● 1 egg, lightly beaten for egg wash

1 Preheat oven to 180 C. Meanwhile,in a pot, combine mushroom soup with milk and cook till heated through. Add chicken and cook for 3 to 4 mins or until the meat is just done. Add mixed vegetables,pepper and salt to taste. Leave to cool. ( Thn mixture will thicken when cooled).

2 To make the pastry, rub butter into flour with fingertips until it resembles breadcrumbs. Add egg yolk and cold water, a little at a time to make it into a pliable dough. If dough is dry,add 1 to 2 tbsps cold water. Put dough into a plastic bag; place in refrigerator for 30 mins.

3 Roll out dough into 0.5 cm thickness. Cut out rounds with a 8.5 cm pastry cutter. Put chicken filling into the centre of the pastry,leave a 0.5 cm edge. Cover with another piece of pastry. Use a fork to press down the edges. Repeat the process until all ingredients are used up.

4 Place mini pies onto a lightly greased tray,2 cm apart. Bake for 15 mins. Remove and brush pies with egg wash. Return pies to oven and cook for another 5 mins.



TIP. YOU CAN USE A FOOD PROCESSOR TO PREPARE DOUGH. AS AN ALTERNATIVE TO BUTTER, TRY BUTTERCUP LUXURY SPREAD WHICH HAS THE RICH TASTE OF BUTTER BUT LESS SATURATED FAT.