Chicken and mushroom pie

Ingredients for dough:

2 cups flour
1/2 tsp. salt
3/4 cup sift butter
1/2 cup water(lukewarm)
1 egg (lightly beaten)
1/2 tsp mixed dried herbs
1/2tsp baking powder

Sift together flour , baking powder and salt . Add butter and rub with your fingers until the mixture looks like coarse bread crumbs. Add mixed dried herbs and and pour in water gradually more water can added if required. Mix to form dough . Knead the dough well .Wrap in cling wrap and refrigerate for one hour .

White sauce Ingredients:

25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

Preparation method
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper.

Chicken and Mushroom Pies

Olive oil
1 small brown onion, chopped
1 clove garlic, crushed
400g chicken mince
100g mushrooms, chopped
2 tsp plain flour
3/4c cream
1/2c cheddar cheese


Using the oil cook onion and garlic until the onion softens. Add chicken and mushrooms; cook until chicken changes colour. Add flour; stirring for a minute. Gradually stir in cream; stir until mixture thickens.Add cream , white sauce and cheese .

Grease two 12-hole mini cupcake tray. With the amount of mixture, you are guaranteed to make more than 18 mini pies.
Cut rounds from pastry; press into the pan holes.Spoon in the chicken mixture and top it with the cut out rounds of pastry.Press firmly to seal; brush the lids with egg.egg wash generously.
Bake for about 30 minutes. Let it stand in the tray for 5 minutes before removing them.

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