15 Minutes

6 – 8 small pies People

20 Minutes


1 tablespoon butter
1 cup cooked roast chicken, finely shredded
1/2 cup cooked chickpeas (refer to precooking tips)
1/2 cup corn on the cob
1 teaspoon garlic, minced
1/2 chicken stock cube
A few sprigs of Rosemary
6 tablespoons milk
1 roll Short crust pastry
1 egg yolk
Salt and pepper to taste


1. Preheat the oven to 180 degrees Celsius and line a tray with baking paper.

2. In a medium pan, melt the butter over medium heat & add minced garlic. Sauté for 2 to 3 minutes until fragrant and add remaining ingredients. Continue to sauté for a few minutes until the mixture has thickened. Set aside.

3. Divide pastry into balls and roll out circles on a lightly floured surface. Spoon 2 – 3 teaspoons of the pie filling in the center and fold the dough over to form half-moons. Pinch to seal and score vents to allow hot air to escape. Brush tops with egg yolk and place pies in the prepared tray.

4. Bake for 20 – 25 minutes until the crust has browned. Serve with ketchup / HP sauce or chili sauce. Enjoy!


Precooking tips

· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes. Unsoaked chickpeas will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.


Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey


Green Peas whole


White Peas Whole