Mini Chicken Pies
Servings: 4 Pies
Print Recipe
Ingredients
Dough:
- ½ Cup (56g) Coconut flour
- 1 tablespoon pysllium husk powder
- 6 tablespoons olive oil
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup boiling water
Filling:
- 1 chicken breast cut into small chunks
- 1 tablespoon butter
- 1 onion, small peeled and finely chopped
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- 1 oz (28g) cream cheese
- Beaten egg to glaze
Instructions
- To make the dough, place all the dry ingredients in a bowl and blend well.
- Add the oil and egg and stir until combined.
- Add the boiling water, gradually until you have a dough. Firm up with your hands.
- Cover and let sit for 30 minutes to firm up.
- To make the filling melt the butter in a saucepan and add the onion. Gently saute for 5 minutes until soft.
- Add the chicken and cook on a medium heat for 10-12 minutes until cooked through.
- Add the seasonings and cream cheese and cook for a further 2 minutes until the cream cheese has melted.
- Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
- Place the circles in a well greased muffin tin and ensure that all the sides are covered.
- Spoon the filling into the pie cases.
- Cut strips of rolled pastry and place them on the top of the pie, gently pressing around the edges.
- Glaze with the beaten egg.
- Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.
Notes
Makes 4 pies.
Nutritional Info per pie – 417 Calories, 30g Fat, 20g Protein, 15g Total Carbs, 9g Fibre, 6g Net Carbs