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Sourdough Chicken Pies |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
320g chopped cooked chicken
60g sour cream
180g fresh ricotta
2 tbsp parsley leaves, finely chopped
sea salt & blacl pepper
16 slices soft white bread
sesame seeds for sprinkling
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Adapted from Donna Hay
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Preheat the oven to 200C/ 180C
fan/Gas 6. Place the chicken, sour cream, ricotta,
parsley, lemon rind, salt & pepper in a large bowl and mix
to combine. Brush one side of each slice of bread with a
little butter. Place half the slices, butter-side up, on a
baking tray lined with non-stick baking paper. Divide the
chicken filling between the bread and top with the
remaining bread slices, butter-side down. Press the edges
of the bread together to seal and using a large cuter, cut
a round from the bread. Discard the crusts.
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Brush with a little more
butter, sprinkle with sesame seeds and bake for 20 mins or
until golden and crunchy. Serve with a simple green salad.
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DAILY
DINNERS 
