Super delicious pies to serve hot or cold and they also make a great lunchbox idea
Prep time:20 mins
Cook time:25 mins
- 1 large BBQ chicken
- 445g jar Leggo’s Scallopini Simmer Sauce
- 1 stalk celery, chopped
- 5 sheets frozen shortcrust pastry, partially thawed
- Milk, for glazing
Remove bones and skin from chicken and discard. Chop chicken into bite sized pieces and place in a bowl. Stir in Leggo’s Simmer Sauce and celery.
Cut pastry into 16 x 10cm rounds and 16 x 8cm rounds to fit your preferred muffin tray. Line tray with the larger rounds, spoon in chicken filling and cover with the smaller rounds. Seal edges well and lightly brush tops with milk.
Cook pies in a preheated oven at 200ºC for 25 minutes or until golden.
For best results use a conventional or classic setting rather than fan forced if your oven permits.