Mexican-style chicken pies

Get your Mexican fix with these tasty chicken pies. Packed with smoky salsa and fresh coriander, they're a flavour sensation.

16

20m

Note: + cooling time

45m

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, finely chopped
  • 2 tbs plain flour
  • 300g Coles Mexican Salsa Roja
  • 400g can diced tomatoes
  • 2 tbs chopped coriander
  • 8 sheets frozen puff pastry, partially thawed
  • 2 avocados, stoned, peeled, chopped
  • 1/2 red onion, finely chopped
  • 1 roma tomato, chopped
  • 2 tbs coriander sprigs
  • 1 lime, juiced

Method

STEP 1 

Heat oil in frying pan over high heat. Add brown onion and chicken. Cook, stirring, for 5 mins or until chicken is almost cooked through.

STEP 2 

Add the flour and cook, stirring, for 1 min or until well combined. Stir in the salsa, diced tomato and chopped coriander. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 mins or until sauce thickens. Cool for 30 mins.

STEP 3 

Preheat pie maker. Use a 10.5cm pie maker base cutter to cut 16 discs from 4 pastry sheets. Use a 9.5cm pie maker top cutter to cut 16 discs from remaining pastry sheets. Place 4 base pastry discs in pie maker holes. Spoon 1/4 cup chicken mixture into each pie base. Top with 4 small pastry discs. Lightly press edges to seal. Close lid. Cook for 8 mins or until pastry is golden. Repeat with remaining pastry discs and chicken mixture to make 16 pies.

STEP 4 

Combine the avocado, red onion, chopped tomato, coriander sprigs and lime juice in a small bowl. Serve with pies.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.