Gooey chicken, brie and cranberry pies

  • 35 mins cooking
  • Makes 4 Item
  • Print


Gooey chicken, brie and cranberry pies
  • 2 teaspoon olive oil
  • 200 gram (6½ ounces) chicken tenderloins
  • 2 (sheets) shortcrust pastry
  • 1/3 cup (100g) cranberry sauce
  • 20 gram (¾ ounce) baby spinach leaves
  • 100 gram (3 ounces) brie cheese, sliced thinly
  • 1 egg, beaten lightly


Gooey chicken, brie and cranberry pies
  • 1
    Preheat oven to 220°C/425°F. Line oven tray with baking paper.
  • 2
    Heat oil in medium frying pan; season chicken. Cook chicken until browned and cooked through. Remove from pan; slice thinly. Cool.
  • 3
    Cut four 10cm (4-inch) rounds from one sheet of pastry. Place rounds on tray. Spread with cranberry sauce, leaving 1cm (½-inch) border. Top with spinach, chicken and cheese.
  • 4
    Cut four 11cm (4½-inch) rounds from remaining pastry sheet. Cover filling; press pastry edges with a fork to seal.
  • 5
    Brush pastries with egg. Cut a small slit in centre of each pie. Bake about 20 minutes or until browned lightly.

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