Home
Recipes
rotisserie chicken

Asian recipes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

20 minutes

Asian recipes

Asian-style rotisserie chicken salad

5 minutes

Asian recipes

Asian-style crunchy stir-fry wrap

Chicken recipes

Open chicken-and-roast vegetable pie

20 minutes

Cauliflower recipes

Cauliflower wraps with chicken, spinach and ricotta

15 minutes

Asian recipes

Tamarind-flavoured Thai chicken curry

20 minutes

Rotisserie chicken with barley-and feta salad

20 minutes

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

Salad recipes

Tacos with spicy chicken con carne

1 hour

Chicken recipes

Muffin-tray chicken pies

By Jon Hey

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
3 baby leeks, cleaned and sliced
150 g baby button mushrooms
1 onion, peeled and sliced
6 baby carrots, peeled and chopped
1/2 t smoked paprika
1 rotisserie chicken
80 g frozen baby peas
1 x 400 g Woolworths ready-made chicken gravy packet
1/4 cup fresh sweet basil, chopped
500 g ready-made puff pastry, thawed
2 free-range egg yolks, beaten

Method

Preheat the oven to 180°C. Drizzle olive oil over the baby leeks, baby button mushrooms, onion and baby carrots and sprinkle with smoked paprika. Roast for 20 to 25 minutes. Allow to cool.

Remove the meat from the chicken carcass and shred finely.

In a large bowl, gently mix the roasted vegetables with the peas and chicken Add the gravy and chopped basil.

On a floured surface, roll out the puff pastry to double its original size. Cut out discs to fit inside the cups (and slightly overlap the rims) of a 12-hole muffin tray. Cut out 12 slightly smaller pastry circles for the lids. Grease the muffin tray and line each cup with the larger pasty discs. Spoon in the filling to just under the brim. Brush the rims of the pastry “cups” with a little water and affix the pastry lids, sealing them with a little egg yolk. Brush the tops with the remaining egg yolk and bake for 25 minutes.

Turn out and cool on a wire rack.

Jon’s note: It’s far easier to work with a cold pie filling as it prevents the pastry from breaking.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Asian-style rotisserie chicken salad

Asian-style crunchy stir-fry wrap

Open chicken-and-roast vegetable pie

Cauliflower wraps with chicken, spinach and ricotta

Tamarind-flavoured Thai chicken curry

Rotisserie chicken with barley-and feta salad

Open chicken and garlic mayonnaise sandwich

Rotisserie chicken and roast tomatoes in peri-peri sauce

Chicken Caesar salad

Tacos with spicy chicken con carne