Pastorie Chicken Pies

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The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get all that sharp, chutney goodness and a depth of flavour second to none when the taste has had time to settle into itself – the perfect base for a pie! With all the hard work already done, you can put a bit more time into the presentation. I’ve always had a fondness for a beautifully decorated pie. There’s something so fairytale-like about it. And with the festive season fast approaching, let’s get into the right habits… your leftovers – not forgetting the rice – always have an unexpected trick up their sleeves.

Pastorie Chicken Pies
Cooking time 1 hour | Baking time 40 min | Makes 12 mini pies

for the filling

(or replace with left over pastorie chicken)

2 chicken breasts

50 ml water

7 g brown onion soup powder

7 g white onion soup powder

50 ml mayonnaise

70 ml chutney

salt & pepper

oil for frying

150 ml Spekko Brown Extra Long Grain Rice (cooked)

10 ml butter

for the pies

600 g puff pastry sheets

1 egg

For the filling

Preheat the oven to 180°C. Cook the Spekko Brown Extra Long Grain Rice according to packet instructions. Melt the butter and stir through the cooked brown rice.

In a mixing bowl whisk together the onion soup powders with the water until there are no lumps. Whisk in the mayonnaise and chutney and allow to sit at room temperature while cooking the chicken.

In a saucepan sear the chicken in a hot pan until golden brown in colour, season with salt and pepper, flip the chicken to sear the other side. Reduce to a low heat and fill the pan with sauce. Place in the oven for 20-30 min until chicken is cooked completely.

for the pies

Prepare a 12-cup large muffin tin by spraying with non-stick cooking spray. Chop the chicken breasts or left-over chicken into small cubes and place in a bowl. Add the remaining sauce from the oven dish and mix through the chicken.

Lightly dust the surface with cake flour. Place the puff pastry sheets on the floured surface. Use a rolling pin and gently roll out each sheet of puff pastry to a 2 mm thickness. Use the 9 cm round cutter and cut-out 12 discs from one sheet of puff pastry. Using a pastry brush, remove excess flour from the pastry. Line each muffin tray cavity and press down the bottom and sides to spread the puff pastry out.

Layer the pies by adding a layer of cooked Spekko Brown Extra Long Grain Rice followed by pastorie chicken and repeat to create four alternating layers. Cover the pies with puff pastry lids by using the 7,5 cm round cutter to make disks from the second sheet of puff pastry. Use a fork to press down on the sides of the lids, making sure the pastry is sealed.

Use the 3,5 cm round cutter to make small disks for the leaves, cut the disks in half using the cutter to create leaf shapes. Use a sharp knife to make small lines to resemble the veins of a leaf. Whisk the egg in a small bowl. And brush the lids lightly. Decorate the pies using the leaves, brush the leaves with the egg mixture.

Bake for 30 – 35 minutes until the pastry is cooked through and golden brown. Serve with remaining sauce.