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Tumeric Chicken Pies

February 22, 2019

Tumeric Chicken Pies


  • 500g shredded BBQ chicken bits
  • 150-200g shortcut bacon diced
  • 6-8 eggs (depending on size) 
  • Teaspoon each of garlic salt and ground turmeric – you can also grate fresh turmeric if you have it
  • 6 sheets of puff pastry 
  • 1 clove of garlic crushed
  • Pinch of salt and pepper to taste
  • 2 tablespoons of Mavella Veggie Boost
  • Small handful of grated cheese 


  • Pre-heat oven to 180 (conventional)
  • Line muffin tray with baking paper or grease up a non-stick pan 
  • Cut up puff pastry sheets in 4 squares – enough for tops and bottoms of each muffin round
  • Press the pastry gently into the muffin rounds and allow pastry to fold where needed – keep the tops aside for now after pricking them with a fork
  • Whisk the eggs until almost fluffy, add turmeric, garlic salt, salt and pepper and set aside
  • Cook the garlic and bacon together in a small frypan, set aside on paper towel to drain off fat
  • Evenly divide the roast chicken shredded bits between the muffin rounds
  • Add the egg mixture – careful to leave approximately 3mm of space at the top of each pie to allow for the egg to rise
  • Evenly divide the bacon mixture between the pie
  • Top with desired amount of cheese (tip – too much cheese will not cook properly, don’t go overboard)
  • Gently press the pastry tops on and pinch the pastry together
  • Into the oven for 15-20 minutes or until golden

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