Creamy Chicken and Mushroom Pies

Preheat the oven to 200°C (400°F).

Roll out the puff pastry on a floured surface to your desired thickness. Cut the pastry into squares or circles (depending on your pie preference).

Spoon the cooled chicken and mushroom mixture onto the center of each pastry piece.

Fold the pastry over the filling to create pockets or turnovers, sealing the edges tightly with your fingers or a fork.

Bake the Pies:

If desired, beat the egg and brush it over the top of the pies for a golden, glossy finish.

Place the pies on a baking tray lined with parchment paper and bake for 20-25 minutes, or until the pastry is golden and crispy.

Serve:

Let the pies cool for a few minutes before serving. They can be enjoyed warm as an appetizer or paired with a light salad for a full meal.

Serving and Storage Tips