- 500g pack shortcrust pastry
- 2 cooked chicken breasts , shredded
- 85g peas , fresh or frozen
- ½ bunch asparagus , trimmed and cut into bite-size pieces
- 100g crème fraîche
- 1 egg , beaten
- STEP 1
Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
- STEP 2
Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
- STEP 3
Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.
Recipe from Good Food magazine, August 2006