Crosse & Blackwell Cheesy Chicken Mayo Pies
Perfect for the lunchbox or as a quick snack.
Time: 55 minutes
Recipe by: Yodi Carolissen
1 ½ Cups (375ml) shredded leftover roast chicken
1 1/3 (330ml) Crosse & Blackwell Tangy Mayonnaise
1 TSP (15ml) mild prepared mustard (optional)
120g cheddar cheese , finely grated
3 spring onions
Salt and ground black pepper
2 rolls ready-made puff pastry ( or shortcrust pastry) flavoured
Flour , four dusting
1 egg , for basting
Pre-heat oven to 180°C
In a mixing bowl, combine roast chicken , mayonnaise and grated cheese.
Very finely dice the white and pale-green parts of the spring onions, add them to the to the bowl and mix well. Season to taste with salt and black pepper.
Lay a long piece of clingwrap on your kitchen counter and lightly dust with flour. Unroll the pastry roll on the cling wrap, with the long side facing you.
Using a ruler and the tip of a sharp knife, cut the pastry into four equal rectangles.
Place an eighth of the filling on one half of the first rectangle, piling it up in the middle and leaving an open boarder 1 ½ cm wide around the pile.
Lightly beat the egg and use pastry brush to paint egg all the way around the edges of the rectangle.
Fold the other half of the rectangle over the filling and press down lightly on the open edges to form a neat parcel.
Firmly press the back of the fork all the way around the three open edges of the pile, to seal. If the fork sticks to the pastry, dip the prongs in a little flour.
Cut a small slit in the top of the pie and place on baking sheet. Repeat these steps with the remaining rectangles, and with the second sheet of pastry , to make 8 pies.
Brush more beaten egg over the pies and bake at 180°c for 20-30minutes , or util golden brown and crisp.
Chefs Tip: Serve with a fresh garden salad for lunch.