Name: Mini chicken and bacon pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

These mini chicken and bacon pies are the ultimate comfort food in bite size! These are great for lunchboxes or for your next picnic, and a great way to use up leftover chicken and whatever else you might have lurking in the fridge.

We’ve used pre-rolled puff pastry sheets for this recipe but if you’re game, you can try to make your own puff pastry using our simple recipe.

Looking for other pie recipes? See some of our best chicken pie recipes or take a look at some vegetarian pie options too.

Ingredients

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

Preheat oven to 210°C fan bake. Line an oven tray with baking paper.

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.

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.

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.

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.

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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Ingredients

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