Mini Chicken Pies

Tattie Scones

These tasty mini chicken pies are best complimented with caramelised onion or beetroot chutney.




  • 500g Packet Short Crust Pastry
  • 200g Packet of ham hock
  • 1 Tub Castle MacLellan Chicken Pate with Scottish Heather Honey
  • Chutney- Caramelised Onions or Beetroot works really well in this recipe 



  1.  Preheat the oven to 200oC.
  2. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies. Then cut out 8x7cm discs for the tops.   You may need to re-roll the pastry to do this.
  3.  Brush the tin moulds with a little oil before pushing the base circle into the muffin tray.
  4. Put a table spoon of the ham hock into the base of each pie, you want it to be about ½ full.
  5. On top of the ham hock add a layer of chicken pate, use about 1 tbsp on each pie. Then spoon the same amount of chutney or beetroot onto the top.  Ideal chutney to use in this pie would be a caramelised onion flavour.
  6. Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top.
  7. Cook for 20-25 minutes or until the top is golden brown.

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