Mini chicken and egg pies

Preheat the oven to 210°C (190°C fan-forced). Spray four individual tart cases with cooking spray.

Use an upside down saucer and cut out four rounds of puff pastry. Place pastry rounds in tart cases.

Crack one egg into each pastry base. Sprinkle the chicken evenly among the four tart cases.

Give each case a sprinkle of salt and pepper, add parsley if using then pinch the yolk with your fingers to break.

Place the pies into the oven and bake for 15 minutes.

Remove from cases and serve hot or cold.