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Mini chicken pies
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- 500 g water
- 2 tsp Chicken stock paste (see Tips)
- 400 g skinless chicken thigh fillets, cut into pieces (4 x 4 cm)
- 80 g brown onion, cut into halves
- 2 sprigs fresh flat-leaf parsley, leaves only
- 40 g salted butter
- 40 g plain flour
- 40 g full cream milk
- ½ tsp salt
- 1 pinch ground black pepper
- 5 sheets ready-made puff pastry (see Tips)
- 1 egg, lightly beaten
- per 1 portion
- 821.3 kJ / 195.5 kcal
- 6.6 g
- 15.9 g
- 11.5 g
- Saturated Fat
- 6.3 g
- 1.6 g
- 223.1 mg
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