CHICKEN PIES
Individual chicken pies tarts are one of those perfect recipes for using up ingredients you have in the fridge and turning them into a tasty treat. In this version, cooked chicken is combined with cream cheese and lightly sautéed vegetables to create a juicy, flavourful filling, which is then wrapped in a golden, crispy pastry.
Prepare the vegetables. Wash and peel the carrot, then dice it, the pepper and the celery into small cubes. Heat the olive oil in a frying pan and cook the vegetables for a few minutes, just long enough for them to start to soften but still retain some texture.
Prepare the filling. In a large bowl, mix the shredded chicken with the cream cheese and mayonnaise. Add the sautéed vegetables and season with salt, pepper and a pinch of chilli. Stir until the mixture is smooth. If the chicken is freshly cooked, leave it to cool slightly before adding it to the cream cheese.
Cut out the pastry. Roll out the shortcrust pastry on a lightly floured surface. Using a round cutter or a glass about 10 centimetres in diameter, cut out circles of pastry. Try to make the most of the offcuts to get as many pieces as possible.
Fill and seal. Place one or two teaspoons of filling in the centre of each circle, taking care not to overfill them to prevent the filling from spilling out during baking. Fold the pastry over itself to form a half-moon shape and press the edges with the prongs of a fork to seal them. This step will also give the tarts a neater finish.
Prepare for cooking. Place the pieces in the air fryer basket, leaving a little space between them so that the air can circulate. Brush the surface with beaten egg and finish with some sesame seeds and oat flakes.
Cook until golden brown. Set the air fryer to 170 ºC and cook for about 20–25 minutes, turning them over roughly halfway through cooking. The cooking time may vary slightly depending on the appliance and the size of the tarts, so it’s best to keep an eye on them during the final few minutes. They’ll be ready when the pastry has turned a lovely golden colour and looks crispy.
Tips for making perfect chicken pies
The secret to a good filling is not to put too much into each parcel. A generous tablespoon may seem like too little before you seal the pastry, but during cooking the filling heats up and may expand.
It’s also important to drain the vegetables thoroughly after sautéing them. Excess moisture could make the pastry soggy and prevent it from turning out crispy.
You can use up leftover roast, boiled or even oven-baked chicken to make this recipe. And if you fancy a change of flavour, try replacing the celery with leek, adding some chopped mushrooms or incorporating aromatic herbs such as thyme or parsley.
If you’re making several batches, avoid piling the tarts up in the basket: it’s better to cook them in two batches so that the hot air reaches the whole surface and the pastry turns out nicely browned.
An easy recipe for using up chicken
These little chicken tarts are a handy way to turn leftovers into a completely new dish. The combination of crispy pastry, creamy filling, chicken and vegetables works just as well fresh out of the oven as it does served warm, so they’re also a great option for takeaway. A simple, versatile recipe that’s perfect for making the most of your air fryer.
