Pie-Maker Chicken Kiev Patties

8
Servings
55m
Prep Time
25m
Cook Time
1h 20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are limited."

Original recipe yields 8 servings
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Nutritional

  • Serving Size: 1 (214.7 g)
  • Calories 352.8
  • Total Fat - 20 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 550.3 mg
  • Sodium - 379.4 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.5 g
  • Protein - 31.1 g
  • Calcium - 64.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step 1

Combine the butter, garlic, chives, parsley and thyme in a small bowl and season and then spoon heaped teaspoons of butter mixture onto a plate lined with baking paper (should get 8 portions) and then place in the freezer for 15 minutes or until firm.

Step 2

Meanwhile, place the chicken and 15 grams (1/3 cup) breadcrumbs in a bowl and season and lightly whisk the eggs in a shallow bowl and place remaining breadcrumbs on a plate.

Step 3

Use damp hands to divide the chicken mixture into 8 even portion and use your thumb to make an indent in the centre of each portion, add a butter portion and shape mixture around the butter into patties approximately the size of a pie maker hole.

Step 4

Line a tray with baking paper and dip a patty into the egg then the breadcrumbs to coat.

Step 5

Place on prepared tray and repeat with the remaining patties, egg and breadcrumbs and place in the fridge for 30 minutes to rest.

Step 6

Preheat the pie maker and spray holes with oil and cook half the patties, turning halfway, for 10-12 minutes or until golden and cooked through.

Step 7

Repeat with the remaining patties, spraying with oil between batches and serve warm.

Tips & Variations


  • Electric pie maker.

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