• 2 cooked roast chicken thighs, skin removed and discarded, meat shredded
  • 75 g petit pois, defrosted
  • 85 g crème fraîche
  • 2 tbsp chopped fresh flat-leaf parsley
  • 500 g readymade shortcrust pastry
  • 2 tsp milk for brushing


  1. 1

    In a large mixing bowl, combine the shredded chicken, petits pois, crème fraîche and parsley and season with a little freshly ground black pepper.

  2. 2

    Preheat the oven to 200°C, fan 180°C, gas 6. On a lightly floured surface, roll out the pastry to a thickness of a pound coin and stamp out 6 x 12cm rounds using a cookie cutter, or a glass with a thin rim. Spoon the mixture into the middle of each pastry circle, leaving a 1cm border. Brush the pastry border with a little of the milk then bring the edges together. Use your fingers to pinch and crimp them together to seal then brush all over with the remaining milk.

  3. 3

    Transfer to a baking tray and bake in the oven for 25-30 minutes until piping hot throughout and golden.

Nutritional Details

Each serving provides
  • Energy 1470kj 351kcal 18%
  • Fat 24.0g 34%
  • Saturates 11.0g 55%
  • Sugars 1.1g 1%
  • Salt 0.29g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1616kj/386kcal

Each serving provides

23.6g carbohydrate 1.7g fibre 9.3g protein

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