½ bunch asparagus, trimmed and cut into bite-size pieces
100g crème fraîche
1 egg, beaten
Roll out pastry until a little thinner than a
£1 coin. Cut out 8 x 9cm circles and use to line
8 holes of a muffin tin. Divide chicken, peas
and asparagus between moulds, season,
then dollop over 1 tbsp crème fraîche.
Cut out 8 x 7cm circles to make tops for
the pies. Lightly brush edges of the pie
bases with egg, place each top onto its
pie and press down into the filling. Pinch
together the sides to seal. Leave to rest
in the fridge for 30 mins, or up to 2 days
if preparing in advance.
Heat oven to 200c/fan 180c/gas 6.
Brush tops with more egg and bake
pies for 30-35 mins or until the
pastry is crisp and golden. serve
warm or leave to cool.