Mini chicken, sherry and herb pies
- July 2016
- Makes 12 pies
- Hands-on time 50 min, oven time 30-35 min
Bursting with chicken, dry sherry and tarragon, these versatile mini pies – made with homemade pastry – are perfect for dinner, parties or picnics.
- 24.9g (12.3g saturated)
- 34.9g (0.9g sugars)
The pie filling makes enough for 2 batches to avoid wasting ingredients. Either make double the amount of pastry or freeze the extra filling. It will keep for up to 1 month in a sealed container.
Make the pastry up to 24 hours in advance and keep in the fridge, wrapped in cling film. Bring to room temperature before using. You can prepare the pies to the end of step 5 before baking. Cover in cling film and keep in the fridge for 24 hours. Cook from chilled. The cooked pies will keep in the fridge for 48 hours.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe