There is something special about homemade snacks fresh from the oven. These crispy chicken pie triangles are flaky on the outside, creamy on the inside and packed with flavour, making them perfect for family gatherings, picnics, tea time, or simply sharing with friends.
The best part is they are easy to prepare using everyday ingredients, and you can make them ahead of time and freeze them until you're ready to bake.
Ingredients
For the Filling
2 cups cooked chicken breast, shredded or finely diced
1 tablespoon cooking oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 medium potato, peeled, boiled and diced (optional)
1 teaspoon mixed herbs
½ teaspoon paprika (optional)
Salt and black pepper to taste
2 tablespoons all-purpose flour
1 cup milk
Fresh dhania(optional)
For the Pastry
4 cups all-purpose flour
250g cold butter or margarine, cubed
1 teaspoon salt
1 teaspoon baking powder
¾ to 1 cup cold water
1 egg, beaten (for brushing)
Step 1
To make the pastry, in a large mixing bowl, combine the flour, salt and baking powder.
Add the cold butter or margarine and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Small pieces of butter are perfectly fine because they help create a flaky pastry.
Gradually add the cold water, a little at a time, mixing gently until the dough comes together.
Do not overwork the dough.
Wrap it in cling film or cover with a clean kitchen towel and refrigerate for at least 30 minutes while preparing the filling.
Step 2
Heat the oil or butter in a frying pan over medium heat. Add the chopped onion and cook until soft, then stir in the garlic and cook for another minute.
Add the grated carrot and cook for about three minutes until slightly tender. Stir in the shredded chicken and, if using, the diced boiled potatoes.
Season with the mixed herbs, paprika, salt and black pepper. Sprinkle the flour over the mixture and stir well to coat all the ingredients.
Step 3
Slowly pour in the milk while stirring continuously. Cook until the mixture thickens into a creamy filling.
Remove from the heat and allow the filling to cool completely before assembling the pies.
Step 4
Preheat your oven to 200 degrees Celcius. Lightly flour your work surface and roll out the puff pastry if needed.
Cut the pastry into equal-sized squares.
Place one to two tablespoons of the cooled chicken filling in the centre of each square.
Step 5
On the edges, rub egg mix, then fold the pastry diagonally to create a triangle. Press the edges together firmly and seal them with the back of a fork. And seal the edges again with a little egg mix.
Step 6
Arrange the triangles on a baking tray lined with baking paper. Use a knife or a fork to make some holes in the pie so that the steam escapes while baking. Brush each pie generously with beaten egg to give it a beautiful golden finish.
Step 7
Bake for 20 to 25 minutes, or until the pastry is puffed, crisp and golden brown. Allow the pies to cool for a few minutes before eating. Serve and enjoy!!
Serving suggestions
These chicken pie triangles are delicious served warm with:
Tomato sauce
Chilli sauce
A fresh green salad
A cup of tea or coffee
They are also perfect for lunchboxes, family gatherings, road trips or as a homemade party snack.
If you are using potatoes, make sure they are fully cooked and cooled before adding them to the filling.
The potato adds extra texture and makes the filling more filling, but it is completely optional if you prefer a lighter chicken pie.
Simple ingredients often make the best recipes; you will be glad you did.
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