Mexican-style chicken pies

Step 1

Heat oil in frying pan over high heat. Add brown onion and chicken. Cook, stirring, for 5 mins or until chicken is almost cooked through.

Step 2

Add the flour and cook, stirring, for 1 min or until well combined. Stir in the salsa, diced tomato and chopped coriander. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 mins or until sauce thickens. Cool for 30 mins.

Step 3

Preheat pie maker. Use a 10.5cm pie maker base cutter to cut 16 discs from 4 pastry sheets. Use a 9.5cm pie maker top cutter to cut 16 discs from remaining pastry sheets. Place 4 base pastry discs in pie maker holes. Spoon 1/4 cup chicken mixture into each pie base. Top with 4 small pastry discs. Lightly press edges to seal. Close lid. Cook for 8 mins or until pastry is golden. Repeat with remaining pastry discs and chicken mixture to make 16 pies.

Step 4

Combine the avocado, red onion, chopped tomato, coriander sprigs and lime juice in a small bowl. Serve with pies.