These are so delicious. Serve as nibbles at a party or with a salad for a simple meal. The recipe is even easier if you have left over chicken from your Sunday roast or turkey from Christmas day!
1 tbsp oil
1 onion, chopped
2 heaped tsps of Korma Spice Blend (or try with the Goan)
2 tbsp mango chutney - try the mango and chilli chutney from The Spice Witch
150g cooked chicken or turkey
140g soured cream (sure creme fraiche would work too)
500g pack of shortcrust pastry
Salt and pepper
1 egg, beaten
Heat the oil and cook the onion until soft. Add a splash of water and stir in the Korma / Goan blend and cook for about a minute. Transfer to a bowl and stir in the mango chutney, chicken or turkey and soured cream. Season with salt and pepper.
Heat the oven to 200c / 180c fan.
Line each hole of a muffin tin with 2 long strips of grease proof paper / baking parchment, in a criss cross (this is to help remove the pies once cooked). Grease a little. Roll out the pastry, using about 3/4 to line the muffin holes (keep the rest for the lids). Fill each one with the chicken filling and top with a lid. Seal together the lid and base. Brush the tops with a little beaten egg and use a fork to make some wee holes in the top to let the steam out whilst cooking.
Bake for about 20-25 mins until golden.
I have also made this as one large pie as a simple family dinner.
A great idea to serve for a party at Christmas time!
Check out more recipe ideas with our blog post Simple Recipe Ideas for Christmas Party Guests
Or if you are looking for more Turkey Leftover recipe ideas, check out our blog post Easy Recipe Ideas for Turkey Leftovers