Chicken and egg pot pies
These little bites of deliciousness are perfect for lunch boxes, or after school snacks. Made using just half a dozen basic pantry staples, these mini pies are quick to prepare, budget-friendly and full of flavour. Make them for the kids (but keep a few aside for the rest of the family). Makes 8
You’ll need:
- 400g puff pastry (defrosted if using frozen pastry)
- 31g sachet chicken instant soup
- 180ml (3/4 cup) cooked chicken, shredded
- 80ml (1/3 cup) diced vegetables (defrosted if using frozen veggies)
- 7.5ml (1/2 tbsp) chicken spice
- 8 eggs
To make:
Preheat the oven to 180°C. Grease 8 cups of a standard cupcake tray with cooking spray. Cut eight 10.5 cm circles out of the pastry. Cut leftover dough into strips. Place a dough circle into each of the prepared cups.
Prepare the instant chicken soup according to packet instructions. Stir through the chicken, vegetables and chicken spice. Divide between the pastry cups.
Break an egg on top of each. You won’t need all of the egg white, so reserve for brushing the top of the pies.
Decorate with pastry strips, pressing the sides of the dough together. Brush pastry with reserved egg whites.
Bake for about 30 minutes or until pastry and eggs are cooked. Serve immediately.
Tip: To make ahead and serve later, cool completely before placing in an airtight container. Refrigerate for up to three days. To reheat, air fry for about five minutes for crispy pastry; alternatively, microwave for about two minutes. These pies can also be enjoyed at room temperature.
Scotch eggs
Who doesn’t love a Scotch egg. Delicious, healthy, and really quick and easy to make. Makes 4
You’ll need:
4 large eggs
Ingredients for coating:
- 30ml (2 tbsp) sunflower oil
- 500g lean beef mince
- 30ml (2 tbsp) fresh parsley, finely chopped
- 30ml (2 tbsp) onion, finely chopped
- 5ml (1 tsp) ground cumin; 5ml (1 tsp) ground nutmeg
- salt and pepper, to taste
Ingredients for the crust:
- 60g cake flour, seasoned
- 2 large eggs, lightly beaten
- 70g breadcrumbs
To make:
Boil the 4 eggs for 5 minutes and immediately run cold water over them, peel and set aside.
Combine all the coating ingredients and set aside.
Set up one bowl with the flour, one bowl with the eggs and one bowl with the breadcrumbs.
Take a portion of the coating mixture and flatten into a patty, place one boiled egg in the centre of the patty and gently draw the mince mixture around the egg, smoothing over with wet hands. Roll the covered egg into the flour, then into the egg mixture and finally into the breadcrumbs, making sure each layer is evenly and well coated. Place into a bowl and do the same for all the eggs.
Bring a pot of oil to 160°C and gently place the coated eggs into the hot oil and fry until golden (about 8 minutes), drain on paper towel and allow to cool a little. Keep in the fridge overnight and pop into lunch boxes in the morning.
Content and image by The South African Poultry Association.
