- 500g block of frozen shortcrust pastry, defrosted
- 250g of frozen mixed vegetables
- 1 can of chickpeas, drained (or substitute a couple of pre cooked chicken fillets, chopped into tiny pieces)
- 1 can of Campbell’s Cream of Celery soup
- 1 tablespoon of milk
Step 1Pre-heat the oven to 200C.
Step 2Prepare the filling. In a large bowl, pour in the frozen vegetables (no need to cook or defrost) and pour 130 mls of boiling water over them. Add the can of soup and chickpeas (or chicken) and stir through. If it’s not saucy enough for your taste, add a little more water.
Step 3You will need two large muffin tins to make this recipe, as it makes 8 pies and most tins have 6 spaces. To prepare them, brush a little olive oil or melted butter into 8 of the spaces.
Step 4Cut your block of pastry into 8 equal sized pieces (one for each pie).
Step 5Sprinkle some flour on a surface and take one of the pastry pieces. Break off a third of it and set aside (this will be the pie lid). Shape the larger portion into a ball and then use a rolling pin to roll it out to a large circle, just large enough to press into one of the muffin spaces with a little bit of pastry overhanging all around the edge.
Step 6Spoon filling into the pie, right up to the top.
Step 7Now roll out the smaller piece of pastry to create the pie lid - it should be just the size of the pie or a tiny bit bigger. Place over the pie, fold the overhanging pastry over the lid and pinch all around to seal the two pieces together.
Step 8Repeat to make all 8 pies.
Step 9Brush the top of each pie with milk.
Step 10Cut a couple of slits in the top of each pie - this will allow some steam to escape while they cook.
Step 11Place in the oven and bake for 25 minutes.