Mini Chicken, Cheddar and Green Pea Pies
Flaky, golden pastry filled with tender chicken, creamy cheddar and sweet peas - mini comfort pies that deliver big, homely flavour.
Cals 558 · Prot 23 · Carbs 31 · Fat 39
Family Friendly
40 min
Flaky, golden pastry filled with tender chicken, creamy cheddar and sweet peas - mini comfort pies that deliver big, homely flavour.
Cals 558 · Prot 23 · Carbs 31 · Fat 39
Family Friendly
Ingredients
Cooked chicken breast
180 Grams
Chicken seasoning
2 Grams
Green peas
100 Grams
Grated cheddar
4*
90 Grams
All-Butter Puff Pastry
4*10*11*
250 Grams
Foil muffin cup
4 Piece
Whipping cream
4*
50 ML
Organic Eggs
5*
1 Piece
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2331 / 558 |
| Fats (g) | 38.6 |
| of which saturated (g) | 8.6 |
| Carbohydrates (g) | 31 |
| of which sugars (g) | 1.3 |
| Fibers (g) | 1.4 |
| Proteins (g) | 23 |
| Salt (g) | 1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C, no fan.
- Remove the chicken breast from the packaging and pat dry with kitchen paper.
- Use clean hands or gloves to pull the chicken into thin shreds and add it to a large bowl.
- Drain and rinse the peas.
- Add the peas, chicken seasoning, grated cheddar and cream to the chicken.
- Toss to mix well.
Tip! For fussy eaters, simply keep the peas separate and serve alongside the pie.
2 Prep pastry
- Unroll the pastry.
- Cut into 4 squares.
3 Add filling
- Add each square into a muffin cup, allowing the excess pastry to hang over the edges.
- Evenly divide the chicken and peas mixture between the pastry cups.
4 Crimp
- Fold the extra pastry over the top of the filling in an organic pattern.
- Use a sharp knife or scissor to cut a slit into the top of the pastry.
- Lightly beat the egg.
- Brush the top of the pastry with beaten egg.
Tip! Cutting a slit or vent into the top of the pastry allows excess steam to escape during baking and prevents soggy pastry.
5 Bake
- Place the muffin cups onto a baking sheet.
- Bake for 30-35 min on the bottom rack of the oven, until browned and crispy.
6 Serve
- Serve the Mini Chicken, Cheddar and Green Pea Pies warm, or chilled for lunch the next day.
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