Chicken and Taleggio Deep-Filled Pies

cook 20 mins
  • 375 g (12 oz) chilled ready-rolled wholemeal or plain shortcrust pastry
  • butter, for greasing
  • 200 g (7 oz) shop-bought roasted chicken breast fillets, thickly sliced
  • 150 g (5 oz) Taleggio cheese, sliced
  • 8 shop-bought slow-roasted or sun-dried tomatoes, roughly chopped
  • beaten egg, to glaze
  • steamed vegetables or mixed salad leaves, to serve (optional)
  • Unroll the pastry and cut into 4 x 12 cm (5 inch) rounds, then use to line 4 greased giant muffin or deep Yorkshire pudding tins, each about 10 cm (4 inches) in diameter and 4.5 cm (2 inches) deep. Trim the excess pastry, leaving 1 cm (1/2 inch) above the tins, and place the tins on a baking sheet. Reroll the pastry trimmings and stamp out 4 x 10 cm (4 inch) rounds and set aside.
  • Pile up the chicken, Taleggio and tomatoes in the centre of each pie. Top with the pastry lids and crimp together the edges of the pastry to seal. Brush with a little beaten egg and cut out a small slit or circle from the top of each one.
  • Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–14 minutes until golden brown. Serve hot with steamed vegetables or a mixed leaf salad, if liked.
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