Pie-Maker Chicken Kiev Patties

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.