recipes
Chicken & Artichoke Pies
makes 20
20 min prep
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ingredients
| 1 cooked barbeque chicken, shredded (3 cups) 250g marinated chargrilled artichokes, drained & chopped 1 red capsicum de-seeded, chargrilled & diced 2 spring onions, finely chopped 450g fresh ricotta cheese 1 cup grated tasty cheese 2 eggs, lightly beaten 2 tablespoons Leggo's Pesto - Sundried Tomato 1 egg, beaten 1 tablespoon milk 2 tablespoons sesame seeds 6 sheets shortcrust pastry |
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instructions
step 1
In a large bowl combine chicken, drained artichokes, capsicum, spring onions, ricotta, tasty cheese, eggs and Leggo's Pesto.
step 2
Cut pastry into 20 x 10cm circles, and place into medium muffin pans, easing pastry to form a pie shell. Spoon ¼ cup chicken mixture into each pie shell.
step 3
Cut 20 x 7cm pastry circles, brush egg glaze around edge of pastry and place glaze side down over chicken pies, pressing edges together. Brush pastry tops with glaze and sprinkle with sesame seeds.
step 4
Place into a preheated oven at 190°C and cook for 25-30 minutes. Serve hot or cold with tomato relish.
recipe tip
Poppy seeds may be substituted for sesame seeds.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1490kJ (357Cal) | 1110kJ (266Cal) |
| Protein | 14.6g | 10.8g |
| Fat - Total | 22.8g | 16.9g |
| - Saturated | 11.6g | 8.7g |
| Carbohydrate | 23.1g | 17.2g |
| - Sugars | 1.5g | 1.1g |
| Dietary Fibre | 1.4g | 1.1g |
| Sodium | 393mg | 292mg |
| Potassium | 160mg | 119mg |
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Chicken & Artichoke Pies
Chicken & Artichoke Pies
ingredients
1 cooked barbeque chicken, shredded (3 cups)
250g marinated chargrilled artichokes, drained & chopped
1 red capsicum de-seeded, chargrilled & diced
2 spring onions, finely chopped
450g fresh ricotta cheese
1 cup grated tasty cheese
2 eggs, lightly beaten
2 tablespoons Leggo's Pesto - Sundried Tomato
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds
6 sheets shortcrust pastry
instructions
step 1
In a large bowl combine chicken, drained artichokes, capsicum, spring onions, ricotta, tasty cheese, eggs and Leggo's Pesto.
step 2
Cut pastry into 20 x 10cm circles, and place into medium muffin pans, easing pastry to form a pie shell. Spoon ¼ cup chicken mixture into each pie shell.
step 3
Cut 20 x 7cm pastry circles, brush egg glaze around edge of pastry and place glaze side down over chicken pies, pressing edges together. Brush pastry tops with glaze and sprinkle with sesame seeds.
step 4
Place into a preheated oven at 190°C and cook for 25-30 minutes. Serve hot or cold with tomato relish.
makes 20 20 min prep recipe tip
Poppy seeds may be substituted for sesame seeds.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au