Prep time:

Cooking time: 35 minutes

Total time:

Serves: 8

2 sheets ready rolled puff pastry

1tbsp milk for brushing onto pastry

1 large whole chicken, roasted

500g peeled and diced sweet potato

2tbsp olive oil

1 red onion (chopped)

1tbsp dried oregano

220g chopped tinned tomatoes

1tbsp tomato purée

200ml 200ml chicken stock

Equipment:

roasting pan, 3 small pie dishes – or 1 large (I used three 15cm cake tins instead)

These pies are scarily simple to put together and can be made to suit the size of the pie dishes you have to hand – make cute individual servings or one big pie. These are made with sweet potato and chicken (feel free to substitute pumpkin). Make the filling in advance if needed. Toss the … Continue reading "Jack O’ Lantern Chicken Pies"

These pies are scarily simple to put together and can be made to suit the size of the pie dishes you have to hand – make cute individual servings or one big pie. These are made with sweet potato and chicken (feel free to substitute pumpkin). Make the filling in advance if needed.

  1. Toss the sweet potato and chopped onion in oil, sprinkle with oregano and bake in the oven (gas mark 5, 170˚C) for approximately 15 minutes until softened.
  2. While the vegetables are cooking, shred the cooked chicken into a mixing bowl. Add the remaining ingredients and combine. Tip into the pie tins.
  3. Unroll the pastry and cut a circle approximately 1cm wider than the pie tins. Cut a Jack O’ Lantern face into the pastry and carefully lift onto the tin. Make a stalk from the remaining pastry and join it to the top of the face (this is a bit of a fiddle and not compulsory – I rested the stalk on a ramekin while in the oven).
  4. Brush the pastry with egg or milk and bake the pies in a pre-heated oven (mark 6, 180˚C) for 20 minutes until golden. Serve.

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