The best chicken and fennel pies

Sep 29, 2020
These tasty pies will instantly become a crowd favourite! Source: Getty.

These tasty pies are the perfect no-fuss lunchtime treats that will have everyone who tries them asking you for the recipe! With a crispy pastry outer filled with creamy chicken and fennel mixture, these unique pies are bound to be a hit with everyone who tries them.

While they definitely taste the best fresh from the oven, these easy snack-sized pastries can also be frozen before they head into the oven to be enjoyed at a later date. Plus, if you freeze up a larger batch, you can always rely on them for any last-minute emergencies. Enjoy!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 small fennel bulb, thinly sliced
  • 1 garlic clove, crushed
  • 2 teaspoons chopped fresh rosemary leaves
  • 1/2 teaspoon salt-reduced chicken stock powder
  • 1/2 cup boiling water
  • 1 1/2 teaspoons cornflour
  • 1 large cooked chicken breast, shredded
  • 1 tablespoon light sour cream
  • 20g baby rocket
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon poppy seeds
  • 60g mixed salad leaves
  • 1/3 cup tomato chutney, to serve

Method

  1. Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Heat the oil in a large frying pan over medium-high heat. Add onion and fennel. Cook, stirring, for 5 minutes or until softened. Add the garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Add stock powder and boiling water. Bring to the boil.
  2. Meanwhile, combine cornflour with 1 tablespoon water in a small bowl. Add to stock mixture in pan. Return to the boil. Cook until mixture thickens. Stir in chicken. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in sour cream, then rocket.
  3. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mixture onto one half of each square. Fold over pastry to enclose filling. Using a fork, press edges together to seal. Transfer to prepared trays. Brush with egg. Sprinkle with seeds. Bake for 25 minutes or until golden and heated through. Serve warm or cold with salad leaves and tomato chutney.

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