Chicken and Asparagus Tart
A small amount of leftover chicken goes a long way in this delicious chicken and asparagus quiche. Use tinned asparagus if it is not asparagus season.
Leftover Lattice Pies
Muffin tins are an easy way to make pies and the best thing is, you can fill them with all types of leftovers. These lattice top pies look great and use up all those pastry scraps.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 4 sheets of flaky puff pastry, thawed
- 2 cups cooked fish, chicken or other leftover meat
- 1 cup cooked vegetables (frozen vegetables also work well)
- 1 cup white sauce (or sauce of your choice)
- 1 egg, beaten
Method
- Preheat oven to 180ºC.
- Grease muffin trays with oil spray.
- Choose a circular item to cut around in order to make the pastry bases. Try a mug or a bowl, but make sure they are the right size to fit your muffin tins. Use a knife to cut around your item. Cut six pastry rounds (or as many pies as you would like to make).
- Grease the muffin tins, and then push the pastry into the muffin tins.
- Mix the fish (or chicken or meat), vegetables and white sauce together. Season to taste.
- Spoon the mixture into the pastry bases, be careful not to overfill
- Cut the excess pastry into thin strips to use on the top of the pie.
- Decorate the tops of the pie with the pastry strips. You could weave them to form a lattice, lay them in an asterix pattern or simply put them side-by-side. Be creative!
- Brush the pastry with the beaten egg.
- Cook in the oven for 30 minutes or until they are puffed and golden.