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Mini Chicken and Pickled Onion Pies

Mini Chicken and Pickled Onion Pies

A new bite size take on the classic pork pie - succulent chicken with the distinctive crunch and malty flavour of Garner’s Original Pickled Onions encased in golden pastry. Makes 6.
  1. Preheat oven 220 C/ Gas 7 
  2. Lightly grease 6 moulds in a muffin tray
  3. Roll pastry on a lightly floured board and cut 12 circles (6 larger for base to fit in tray and 6 smaller for tops)
  4. Place each round neatly into a space. Brush egg over pastry bases
  5. Chop chicken into bite size pieces and place in a bowl along with pickled onions and peas
  6. Fold in 3-4 tbsp of crème fraîche into the chicken mixture
  7. Season then divide mixture to fill each pastry cup
  8. Place lids on top and crimp edges together
  9. Brush pie tops with egg glaze and bake for 8-10 minutes unitl pastry is crisp and golden
  10. Serve warm or cold