I often find myself staring in the fridge at all the food I’ve brought that week and trying to decide what to make for lunch or dinner. These little muffin sized pies are so good packed into lunchboxes or grab and eat on the run as a quick snack to keep you going. I made my own pastry which makes them slightly healthier as I knew what went in them, no preservatives or additives here. This recipe was entirely the reason for my puff pastry quest. ( See quiche recipe for ways to use up leftover pastry). Great way to incorporate vegetables into a pie without weighing it down, keeping chicken the star here. I used leftover roast chicken just chopped up, medium sized chunks, but you could use cooked chicken thighs or breasts just as successfully.
- 1 sweet potato,cut into small cubes
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 courgette cut into small cubes
- 2 large flat brown mushrooms chopped
- 2 tablespoons fresh thyme
- 1 tablespoon Dijon mustard (grain mustard good too)
- 1 tablespoon olive oil
- 300g light sour cream
- juice of 1/2 lemon
Heat oven to 180 C (350)
Roll out your puff pastry and line a lightly oiled (I used a pastry brush) 12 hole muffin tin.
I used Paul Hollywood’s Cheats rough puff pastry recipe, find it online.
Heat oil in a pan and add sweet potato and onion, cook until soft , about 5 mins,then add courgette, mushroom and garlic, cook a further 5 mins. Add chopped thyme, mustard and sour cream to pan and stir to incorporate then stir in lemon juice. Cool then add chopped cooked chicken and mix all together. Fill each pastry lined muffin cup to the top and cover with a pastry lid. I used a cookie cutter to get a nice fluted effect but you can just as effectively fork around the edges. Brush tops with a beaten egg and bake for 25 mins or until pastry is nice and golden.