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Chutney-Mayo Chicken Pies

Chutney-Mayo Chicken Pies


A classic South African chutney and mayo chicken casserole becomes the saucy filling for delicious puff pastry pies. Serve with a fresh side salad for a tasty lunch.

  • Yields: 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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3-4 (~600 g) boneless, skinless chicken breasts
salt & black pepper
¼ C (60 ml) B-well™ Canola & Olive Oil Blend
1 onion, peeled and diced
2 cloves garlic, minced
½ packet (25 g) brown onion soup
½ C (125 ml) boiling water
¼ C (60 ml) chutney
⅓ C (80 ml) B-well™ Tangy Mayonnaise

1 roll (400g ) frozen puff pastry, thawed
1 egg, for brushing

Preheat the oven to 180°C or 160°C with a fan, and line a baking tray with parchment paper.

Season the chicken breasts on both sides. Heat the B-well™ Canola & Olive Oil Blend in a shallow frying pan over medium heat and add the chicken breasts. Cook until just done, about 10-15 minutes. Remove and set aside.

Heat some B-well™ Canola & Olive Oil Blend in a separate shallow frying pan and add the onion, cook for 3-4 minutes stirring frequently until soft and translucent. Add the minced garlic and stir to prevent the garlic from burning. Add the brown onion soup mix and the water; stir until slightly thickened, and then add the B-well™ Tangy Mayonnaise and chutney and mix to combine. Once sufficiently thickened, set aside to cool.

Use two forks to shred the chicken into small pieces. Transfer the shredded chicken to the mayo mix and stir well to combine. Season to taste.

Lay a long piece of cling wrap on your kitchen counter and lightly dust with flour. Unroll the pastry roll on the cling wrap, with the long side facing you.

Using a ruler to measure and the tip of a sharp knife, cut the pastry into 4 equal rectangles.

Place roughly 3-4 tablespoons of the filling on one half of the first rectangle, piling it up in the middle and leaving an open border of 1½ cm wide around the filling.

Lightly beat the egg to make an egg wash and then use a pastry brush to paint around the border of the pastry rectangle, this will help seal the pie. Fold the other half of the rectangle over the filling and press down lightly on the open edges to form a neat parcel.

Firmly press the back of the fork all the way around the three open edges of the filling, to seal. If the fork sticks to the pastry, dip the prongs in a little flour. You can score the pastry to create a pattern on top if desired, being careful not to cut all the way through. Repeat these steps to make four pies.

Brush more beaten egg over the pies, carefully them lift onto a baking sheet and bake at 180°C for 20-30 minutes or until golden brown and crisp.

Serve with a delicious side salad and enjoy!