Satisfy growing appetites with these hearty chicken and bacon pies.
Ingredients
- 2 tablespoons olive oil
- 500g chicken breast fillets, trimmed, cut into 3cm pieces
- 175g shortcut bacon, trimmed, chopped
- 250g small cup mushrooms, sliced
- 1 cup light sour cream
- 2 teaspoons dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 sheet ready-rolled puff pastry, thawed
- 1 egg, beaten
Method
- Step 1Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes or until cooked through. Remove to a plate.
- Step 2Reduce heat to medium. Add bacon and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are tender. Return chicken to pan. Add sour cream, mustard and thyme. Stir to combine.
- Step 3Divide mixture between four 1 cup capacity ovenproof ramekins. Cut 4 rounds from pastry sheet, slightly bigger than ramekins. Brush ramekin edges with water. Place pastry rounds over filling. Trim excess pastry. Press down edges to seal. Cut a cross in the centre of pie tops. Brush tops with egg. Place pies on a baking tray. Bake for 15 minutes or until pastry is golden and puffed. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2551 kj
Energy
39g
Fat Total
18g
Saturated Fat
3g
Fibre
45g
Protein
203mg
Cholesterol
818.95mg
Sodium
4g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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