I adapted this recipe from one I saw on Better Homes and Gardens
I only made 8 pies as I was in a rush to get them out in time. The original recipe called for ALOT of mince which I think would of made atleast 24 pies. So I know that to make 12 it would of been around half of the quantity. So if you want to make more just double the mince.
200-250 gms chicken mince
120gms creamed cheese
1/2 onion (or 1 leek stalk)
6-7 medium sized mushrooms
2 garlic cloves
1/4 teaspoon black pepper
pinch of salt
1/2 teaspoon sage
1/2 chicken cube stock
3 tablespoons boiling water
2 tablespoon bread crumb
2 sheets shortcrust pastry
2 sheets puff pastry
egg (for eggwash)
Preheat oven to 210 celcius
1. Chop mushroom, onion (or leek), garlic and fry these in some oil. Add salt and pepper. Add the chicken stock cube and the water. Set aside to cool or place in the fridge (will take around 15-20 mins)
2. Whilst the mushrooms are cooling take out the frozen pastry as they need around 15 mins to thaw out.
3. Grease (or spray with oil) 12 pan muffin tin
4. once the mushroom mixture is cool add the chicken mince, sage, bread crumb and creamed cheese to the bowl and mix well.
5. Cut circles in the shortcrust pastry that will leave a 1cm height over the top of the muffin tin (so bigger than an egg ring) and brush with egg wash. Place these in the bottom of the muffin trays and fill with the chicken mixture.
6. cut smaller circles of the puff pastry (an egg ring is a good size) and place on top of the pies with some egg wash and crimp the sides with a fork.
7. Place in the oven for 15-20 mins, until the tops are nice and brown.
review- The recipe said to use shortcrust but I think it would of been fine to use puff down the bottom also. The kids LOVED the pies and so did the hubby :)