Name: Gooey chicken, brie and cranberry pies
Cook time: 35 min
Total time: 35 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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