Easy chicken pies

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

600g chicken thigh fillets, cut into 2cm pieces
¼ cup (35g) flour
1 tablespoon vegetable oil
300g mushrooms, chopped
4 green onions (shallots), thinly sliced
½ cup (60g) frozen peas
¼ cup (30g) grated tasty cheese
2 sheets frozen puff pastry, thawed,
cut into four 15cm circles
1 egg, lightly beaten
salad, to serve (optional)

METHOD

Toss chicken pieces in flour, shaking off excess. Heat oil in a large frying pan on medium. Cook chicken in batches, until golden. Remove from pan. Add mushrooms and cook for 5 minutes, until mushrooms soften and liquid evaporates.

Preheat oven to 220°C. Combine chicken, mushrooms, green onion, peas and cheese in a bowl. Season to taste. Divide chicken mixture between four 11cm pie dishes or individual ramekins.

Brush edge of pie dishes with water. Cover with pastry and press around edge of each ramekin to seal. Brush tops with egg. Bake pies for 20 minutes, until pastry
is golden. Serve with salad, if you like.

Chilled tomato soup

Serving size: Serves 4

INGREDIENTS

1 teaspoon olive oil
1 clove garlic, crushed
400g whole tinned tomatoes
1 cup chicken stock
1 teaspoon sugar
2 teaspoons sour cream
½ char-grilled red capsicum, to garnish
sliced chives, to garnish

METHOD

Heat oil in pan. Add garlic and cook for one minute.

Add the tinned tomatoes, chicken stock and sugar and cook for 10 minutes.

Puree with a handheld blender until smooth.

Chill and serve topped with sour cream, char-grilled capsicum and chives.