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