Get your Mexican fix with these tasty chicken pies. Packed with smoky salsa and fresh coriander, they're a flavour sensation.
Serves1616
Cook time45 mins45 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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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