Butter Chicken Mini Pie's

By Foodies of South Africa · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C and grease a 12-cup muffin tin with cooking spray.
2. Simmer the butter chicken soup in a medium pot over medium-high heat until thick, about 10 to 15 minutes.
3. Stir in the chicken, cook 5 more minutes, then take off the heat and let cool.
4. Roll out the puff pastry on a floured surface and cut circles that fit the cups, overlapping the edges slightly. Cut 12 smaller circles for lids.
5. Press the larger circles into the cups and fill each just below the rim with the cooled filling.
6. Dampen the pastry edges with a little water, cover with the small circles and seal with a fork. Freeze if you want to prep ahead.
7. Brush the tops with beaten egg and pierce a small hole in the centre of each pie.
8. Bake for 30 minutes until golden brown, then cool on a wire rack.

Summarized from Foodies of South Africa's video. Watch it for the details.

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