These surprising fruity chicken, apple and cheese pies work well.
Ingredients
- 350g plain flour
- 175g lightly salted butter
- 175g rindless smoked back bacon, diced
- 2 chicken breasts, about 350g, diced
- 100g mature Cheddar, finely diced
- 6 tbsp Bonne Maman Apple Compote
- Leaves from 2 fresh thyme sprigs
- 1 medium egg, beaten
- 1 tsp rock salt
Method
- 1. Put the flour and butter in a food processor and whizz to fine breadcrumbs. Add 5-6 tablespoons cold water until the mixture comes together. Chill for 15 minutes.
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Roll out two-thirds of the pastry on a lightly floured surface. Press out 9 x 11cm circles and use to line 9 holes in a muffin tin. Roll out the remaining pastry and cut out 9 x 8cm circles and set aside.
- 3. Cook the bacon and chicken in a pan for 8 minutes until the chicken is cooked. Cool slightly before adding the cheese, apple compote and leaves from 1 thyme sprig. Divide the mixture between the pastry cases, packing in firmly. Brush a little water around the pastry rim. Put the remaining pastry circles on top and press together to give a good seal, rolling any overlapping pastry back to cover the rims. Brush with egg, scatter with the remaining thyme and rock salt and bake for 25-30 minutes until golden. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Serve with extra apple compote, if you like.