Chicken Pies

As is normal I was looking for something to do with the rest of a pot of sour cream and stumbled across this Donna Hay recipe. It is ok by itself, but could have done with the addition of some veg in there. I also have to warn you that it doesn't freeze well, the sauce does not thaw properly and you just end up with clumps of sour cream, so a bit disappointing really.



Chicken Pies (from Fast, Fresh, Simple - Donna Hay)
(Serves 2)

320 g cooked chicken, coarsely chopped
180 g soured cream
1tbsp basil leaves, chopped
1 tsp lemon rind, finely grated
2 tsp Dijon mustard
4 200g sheets pre-rolled butter puff pastry, thawed
1 egg lightly beaten
Preheat oven to 180C/160C fan/gas 4.

Combine the chicken, soured cream, basil, lemon rind and mustard, then season with salt and pepper.

Cut 2 rectangles measuring 15cm x 10cm from the pastry and place on a baking tray lined with non-stick baking paper. Spoon the filling into the centre of the pastry. Brush just inside the edge of the pastry with the egg.

Cut 2 rectangles measuring 18cm x 12cm from the remaining pastry and place over the filling. Gently press the edges together to seal.

Brush the tops of the pies with the beaten egg. Bake the pies for 25–30 minutes or until pastry is puffed and golden.