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.
Note: + cooling time
- 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
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.
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.
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.
Combine the avocado, red onion, chopped tomato, coriander sprigs and lime juice in a small bowl. Serve with pies.