Chicken, apple and cheese pies recipe

By Lorna Brash

  1. Makes 9
  2. Takes 30 minutes to make and 25-30 minutes to cook, plus chilling and cooling
  3. Rating

This recipe combines chicken breast with bacon, apple and Chedder cheese for surprisingly fruity chicken pies.

tried and tested
Chicken, apple and cheese pies


  1. 350g plain flour
  2. 175g lightly salted butter
  3. 175g rindless smoked back bacon, diced
  4. 2 chicken breasts, about 350g, diced
  5. 100g mature Cheddar, finely diced
  6. 6 tbsp Bonne Maman Apple Compote
  7. Leaves from 2 fresh thyme sprigs
  8. 1 medium egg, beaten
  9. 1 tsp rock salt


  1. 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. 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. 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.


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