Ingredients

Method

• 1 batch shortcrust pastry
• 1 free-range egg, beaten
• tomato sauce, for serving
• thick-cut chips, for serving
For the filling:
• 2 T olive oil
• 500 g chicken mince
• 2 medium onions, finely sliced
• 2 cloves garlic, crushed
• 250 ml tub Woolworths fresh chicken gravy
• 2-3 cobs sweetcorn, kernels removed
• 1 T Dijon mustard
• ½ cup crème fraîche
• 20 g fresh parsley, chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Make the shortcrust pastry. Roll out the pastry between two sheets of baking paper to a thickness of 3 mm.

2. Cut out 6 rounds of pastry using a cookie cutter slightly bigger than the circumference of the moulds of a muffin pan. Cut out 6 lids for the top of each pie one size smaller than the bases.

3. Grease the muffin pan and line 6 moulds with the pastry bases. Prick a few times using a fork, then chill the bases and lids for 30 minutes.

4. To make the filling, heat the olive oil in a large pan over a high heat. Fry the mince in batches until golden brown, then set aside.

5. Reduce the heat to medium and sauté the onions until golden, then add the garlic and fry until fragrant. Add the mince and gravy and mix. Season to taste and bring to a boil, then reduce the heat and simmer for 2–3 minutes.

6. Add the corn, stir to combine, turn off the heat and add the mustard, crème fraîche and parsley.

7. Preheat the oven to 160°C. Cut out 6 circles of baking paper and place them on top of each pastry base – large enough so that they come up the sides. Blind bake for 15 minutes. Remove the paper and bake for a further 5 minutes.

8. Increase the oven’s temperature to 180°C. Spoon the filling into each pastry base and top with the lids. Crimp the edges using a fork and cut a cross into the top of each pie using a sharp knife. 9 Brush with egg and bake for 20–25 minutes, or until the pastry is golden. Allow to cool in the tin for 15–20 minutes, then remove from the tin. Serve warm with tomato sauce and chips.

Cook's note: Instead of chicken mince, shred a rotisserie chicken into the gravy mixture and simmer to thicken slightly.

Find more pie recipes here. 

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen