Makes: 12ā£
Hands-on time: 20 minutesā£
Hands-off time: 50 minutesā£
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INGREDIENTSā£
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1 bag (600g) PnP Butter Chicken Soup ā£
1 cup rotisserie chicken, picked ā£
2 rolls (400g each) PnP Puff Pastry, defrostedā£
1 egg, beaten ā£
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Serving suggestion:ā£
Yoghurt and fresh corianderā£
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METHODā£
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1. Preheat the oven to 180Ā°C and spray a 12-cup muffin tin with cooking spray. ā£
2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes. ā£
3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.ā£
4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.ā£
5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.ā£
6. Fill each cup just below the rim with the cooled filling. ā£
7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option! ā£
8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape. ā£
9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.ā£
10. Serve with yoghurt and fresh coriander and ENJOY! ā£
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