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Mini Chicken Vegetable Pies

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The ingredient of Mini Chicken Vegetable Pies

  • canola cooking spray
  • 2 sheets frozen shortcrust pastry thawed
  • 300ml thickened cream
  • 3 eggs
  • 1 small bbq chicken meat removed and roughly chopped 400g
  • 1 red onion diced
  • 1 small zucchini sliced 1 cm thick
  • 80g sweet potato peeled and cut into 1cm dice
  • 1 small red capsicum cut into a large dice
  • 3 4 cup grated cheddar cheese

The Instruction of mini chicken vegetable pies

  • preheat oven to 200u00b0c grease 8 x 1 2 cup muffin tins with cooking spray
  • cut each pastry sheet into 4 squares line each muffin tin with a pastry square allowing pointy ends to extend up above tin
  • whisk cream and eggs together until well combined add chicken and vegetables and fold through cheese
  • divide mixture evenly between pastry cases and bake for 25 30 minutes or until mixture is set remove from oven and allow to cool 5 minutes before removing from tin serve hot

Nutritions of Mini Chicken Vegetable Pies

calories: 1134 533 calories
calories: 76 grams fat
calories: 38 grams saturated fat
calories: 44 grams carbohydrates
calories: 12 grams sugar
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calories: 67 grams protein
calories: 475 milligrams cholesterol
calories: 1346 88 milligrams sodium
calories: https schema org
calories: nutritioninformation

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