DifficultyIntermediate
Yields1 Serving

Pie Filling
 oil for frying
 1 x pack Fry’s Chick’n Pieces Lemon & Herb
 1 small onion, chopped
 1 small carrot, chopped
 1 small celery stalk, chopped
 2 garlic cloves, chopped/minced
 1 Tbsp (15 ml) dried thyme
 1 Tbsp (15 ml) vegan margarine
 1 Tbsp + 1 tsp (20 ml) flour
 1 C (250 ml) unsweetened m*lk alternative
 ¼ C (60 ml) tinned whole kernel corn
 ¼ C (60 ml) frozen peas, blanched
Pastry
 2 rolls of vegan puff pastry, defrosted
 an 11 cm cookie cutter or circular dish (to use as a cutting guide)
 2 tsp (10 ml) m*lk alternative

Method

Pie Filling
1

Roughly chop the Fry’s Chick’n Pieces into smaller pieces. Set a large frying pan over medium-high heat. Heat a splash of oil, then add the Fry’s Chick’n Pieces. Fry for 2-3 minutes per side or until golden. Remove the Pieces from the pan and set aside.

Add another splash of oil to the pan, then add the onion, carrot and celery. Stir fry for 4-5 minutes until the veggies have softened. Add the garlic and thyme and stir fry for another 2 minutes until fragrant. Add the vegan butter and when it has melted, sprinkle in the flour and stir to combine. Fry for 2 minutes, then pour in the plant milk and bring to a simmer to thicken. Once thickened, remove from the heat and stir in the corn, peas and Fry’s Chick’n Pieces. Season to taste, then set aside to cool.

Preheat the oven to 200 °C and line 2 baking trays with baking paper.

Pastry
2

Unroll the pastry on a lightly floured work surface. Using a cutter or circular dish measuring about 11 cm, cut out a round of pastry (use a knife to run around the edge of the dish if using this option). Spoon a tablespoon of filling into the centre of the pastry, then brush the edge with a little plant milk. Gently fold the pastry over to create a half moon and press the edges together, then use a fork to crimp together to seal.

Place onto the lined baking tray and repeat until you have made all of the pies.

Brush the pies with a little extra plant milk and then bake in the oven for 20-25 minutes or until golden and puffy. Allow to cool slightly and serve.

Ingredients

Pie Filling
 oil for frying
 1 x pack Fry’s Chick’n Pieces Lemon & Herb
 1 small onion, chopped
 1 small carrot, chopped
 1 small celery stalk, chopped
 2 garlic cloves, chopped/minced
 1 Tbsp (15 ml) dried thyme
 1 Tbsp (15 ml) vegan margarine
 1 Tbsp + 1 tsp (20 ml) flour
 1 C (250 ml) unsweetened m*lk alternative
 ¼ C (60 ml) tinned whole kernel corn
 ¼ C (60 ml) frozen peas, blanched
Pastry
 2 rolls of vegan puff pastry, defrosted
 an 11 cm cookie cutter or circular dish (to use as a cutting guide)
 2 tsp (10 ml) m*lk alternative

Directions

Pie Filling
1

Roughly chop the Fry’s Chick’n Pieces into smaller pieces. Set a large frying pan over medium-high heat. Heat a splash of oil, then add the Fry’s Chick’n Pieces. Fry for 2-3 minutes per side or until golden. Remove the Pieces from the pan and set aside.

Add another splash of oil to the pan, then add the onion, carrot and celery. Stir fry for 4-5 minutes until the veggies have softened. Add the garlic and thyme and stir fry for another 2 minutes until fragrant. Add the vegan butter and when it has melted, sprinkle in the flour and stir to combine. Fry for 2 minutes, then pour in the plant milk and bring to a simmer to thicken. Once thickened, remove from the heat and stir in the corn, peas and Fry’s Chick’n Pieces. Season to taste, then set aside to cool.

Preheat the oven to 200 °C and line 2 baking trays with baking paper.

Pastry
2

Unroll the pastry on a lightly floured work surface. Using a cutter or circular dish measuring about 11 cm, cut out a round of pastry (use a knife to run around the edge of the dish if using this option). Spoon a tablespoon of filling into the centre of the pastry, then brush the edge with a little plant milk. Gently fold the pastry over to create a half moon and press the edges together, then use a fork to crimp together to seal.

Place onto the lined baking tray and repeat until you have made all of the pies.

Brush the pies with a little extra plant milk and then bake in the oven for 20-25 minutes or until golden and puffy. Allow to cool slightly and serve.

Mini Fry’s Chick’n Pies with Sweetcorn & Peas

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General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

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