Bread takes the place of pastry for these spicy chicken pies which are a great alternative to sandwiches in a school lunchbox.
24 slices brown bread
tub margarine for spreading
+-250g chicken mince
1 small onion
1 small green apple
10ml smooth apricot jam or mango chutney
15ml tomato sauce
5ml curry powder
2 large eggs beaten into 200 ml full cream milk
Preheat oven to 200ºC. Lightly grease 2 x Good Living 6-cup giant muffin trays.
Cut off the crusts from each bread slice. Roll each one slightly larger using a rolling pin. Lightly spread margarine on one side, and push one into each muffin cup, spread side facing upwards, pressing to ensure a snug fit and room for the filling. Place a second slice on top but at a different angle to provide even height sides.
In a small frying pan, toss the remaining ingredients (except custard topping) together over medium heat to partially cook. Check for seasoning. Spoon into the muffin pan bases until ¾full.
Beat the eggs and milk together and pour on to fill up each casing.