Chicken and Mushroom Party Pies

Name: Chicken and Mushroom Party Pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 24 Chicken and Mushroom Party Pies, 12 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small brown onion, finely chopped (80g, just under 3 oz); 1 -2 garlic clove, finely chopped; 400 g mince chicken (for Australians) or 400 g just under 13 oz ground chicken (for Americans); 100 g mushrooms or 100 g just over 3oz mushrooms, finely chopped; 2 teaspoons plain flour; 3/4 cup cream (180ml or just under 6 fl.oz. ); 2 tablespoons fresh chives, finely chopped; 3 sheets ready-rolled shortcrust pastry; 1 egg, lightly beaten; 2 sheets premade puff pastry; 2 teaspoons sesame seeds

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Recipe by bluemoon downunder

Tasty party pies to enjoy on any occasion, from The Australian Women's Weekly's 'little pies & cakes'. How many this will serve will depend of course how many other such dishes you serve at the same time. An Australian brown onion is what Americans call a yellow onion.

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READY IN: 55mins

SERVES: 12

YIELD: 24 Chicken and Mushroom Party Pies

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

small brown onion, finely chopped (80g, just under 3 oz)
1 -2

garlic clove, finely chopped
400

g mince chicken (for Australians) or 400 g just under 13 oz ground chicken (for Americans)
100

g mushrooms or 100 g just over 3oz mushrooms, finely chopped
2

teaspoons plain flour
³⁄₄

cup cream (180ml or just under 6 fl.oz. )
2

tablespoons fresh chives, finely chopped
3

sheets ready-rolled shortcrust pastry
1

egg, lightly beaten
2

sheets premade puff pastry
2

teaspoons sesame seeds

DIRECTIONS

Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool.
Pre-heat the oven to 200°C/180°C fan-forced/350°-375°F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
Cut twenty-four 7cm/23/4" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases.
Cut 24 6cm/21/2" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie.
Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them.
Serve.

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