Chicken and Tomato Smiles

Chicken and Tomato Smiles on a plate

Recipe by Sally Brown and Kate Morris. Makes 4

45 minutes This should take about 45 mins

You will need:

  • 250g short crust pastry
  • 50g cooked chicken
  • 2 pinches paprika
  • 4 cherry tomatoes
  • Work mat
  • Weighing scales
  • Mixing bowl
  • Scissors
  • Cup
  • Flour dredger
  • Rolling pin
  • Teaspoon
  • Fork
  • Pastry brush
  • Dessert spoon
  • Baking tray and baking paper
  • Cookie cutter (about 10cm)
  • Oven gloves (adult use only)

Remember to ask a Grown-up for help.

What to do:

Step 1

Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients and ask a grown up to pre-heat an oven to 180°C (fan) /200°C / gas mark 6.

Step 2

Rip and tear the cooked chicken into small pieces and put in the mixing bowl.

Step 3

Use the scissors to snip the tomatoes in a cup until they pop and add them to the mixing bowl of chicken.

Step 4

Using your pinchy parrot fingers, add two pinches of paprika to the mixing bowl and stir with the dessert spoon. Use the spoon to draw a line down the middle of the mixture, turn the bowl around and draw a second line so that you have four equal portions. Put to one side.

Step 5

Sprinkle flour over the work mat using the flour dredger and place the short crust pastry on top. Use a rolling pin to roll out the pastry until you can cut out four circles with the cookie cutter. You can save any leftover pastry for another recipe.

Step 6

Use a pastry brush to dab water around the edges of the circles - this will help the edges stick together later. Then spoon the four portions of mixture into the middle of each of the pastry circles.

Step 7

Finally, fold the pastry over the mixture to hide the filling and pinch the edges together to seal the Chicken and Tomato Smiles. Put them on a baking tray and dab a little more water on top using the pastry brush. You can also make holes with the fork on the top.

Step 8

Ask a grown up to put them in a pre-heated oven for 12-15 minutes or until they’re golden and piping hot in the middle. Allow to cool a little before eating or eat cold.

For grown-ups

About this make

Recipe by Sally Brown and Kate Morris. Makes 4

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Two muffins