Mummy’s Chicken Pies

Turn your Halloween dinner into something spooktacular with these Mummy’s Chicken Pies! Made with HECK! Simply Chicken Mince, rich double cream, and a splash of white wine, they’re comfort food with a playful twist.

Golden puff pastry “bandages” wrap around a creamy chicken and veg filling - perfectly seasoned and finished with edible eyes for a fun (and slightly freaky) touch. These mini pies are great for Halloween parties, family dinners, or just a cheeky October treat.

Big on flavour, low on faff - that’s how we like it.

Serves
8 mini pies (or 1 large pie)

Ingredients

• 1 pack HECK! Simply Chicken Mince

• 4 carrots, peeled and diced

• 1 cup mushrooms, chopped

• 1 cup frozen peas

• 1 cup white wine

• 300-400ml double cream

• 1 cup parmesan cheese

• 1 sheet premade puff pastry

• 1 egg, beaten (for glazing)

• Salt, pepper, and garlic powder, to taste

• 8 small ramekins or 1 large pie dish

Method

1. Preheat oven - Set oven to 180°C.

2. Cook filling - In a large frying pan, brown the HECK! Simply Chicken Mince. Add carrots, mushrooms, and peas, stirring well.

3. Add flavour - Pour in white wine and ¾ of the cream, then season with salt, pepper, and garlic powder. Stir in parmesan and let the sauce simmer until thickened.

4. Adjust consistency - If it’s too thick, add the remaining cream; if it’s too thin, stir in a little more cheese.

5. Prepare pastry - Unroll the puff pastry and cut into thin strips to create mummy “bandages.”

6. Assemble pies - Spoon the filling into ramekins or a large pie dish. Top with pastry strips in a criss-cross “mummy wrap” pattern.

7. Glaze and bake - Brush pastry with beaten egg, then bake for 20 minutes until golden and crisp.

8. Finish - Once cooled slightly, add edible candy eyes for a spooky finishing touch.

Serving Idea
Serve with a side of buttery peas or roasted veggies for a Halloween feast that’s both fun and flavour-packed.