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.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...