Name: Little chicken and leek pies
Cook time: 30 min
Total time: 30 min
Ingredients: 3/4 cup (180ml) chicken stock; 1/2 cup (125ml) dry white wine; 2 single (500g) chicken breast fillets; 20 gram butter; 1 medium (350g) leek, finely chopped; 1 stick (75g) celery, finely chopped; 1 tablespoon plain flour; 2 teaspoon fresh lemon thyme leaves; 1/2 cup (125ml) cream; 1 teaspoon dijon mustard; salt and freshly ground black pepper; 4 sheets shortcrust pastry; 3 sheets butter puff pastry; 1 egg yolk, lightly beaten; extra lemon thyme leaves

Little chicken and leek pies

Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

Makes 36

Cook

30M

Ingredients

3/4 cup (180ml) chicken stock

1/2 cup (125ml) dry white wine

2 single (500g) chicken breast fillets

20 gram butter

1 medium (350g) leek, finely chopped

1 stick (75g) celery, finely chopped

1 tablespoon plain flour

2 teaspoon fresh lemon thyme leaves

1/2 cup (125ml) cream

1 teaspoon dijon mustard

salt and freshly ground black pepper

4 sheets shortcrust pastry

3 sheets butter puff pastry

1 egg yolk, lightly beaten

extra lemon thyme leaves

Method

Combine stock and wine in a medium saucepan; bring to the boil. Add the chicken, return to the boil. Cover with a lid. Remove from heat; stand chicken for 10 minutes or until it is cooked through. Reserve 3/4 cup (180ml) cooking liquid; chop chicken finely.

Melt butter in a pan; cook leek and celery, stirring, until soft. Stir in flour and thyme and stir until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat and cool slightly.

Preheat the oven to hot, 220C/200C fan-forced. Grease 3 x 12-hole patty pans. Using a 7cm cutter, cut 36 rounds from the shortcrust pastry. Press into prepared pans. Spoon 1 tablespoon of chicken mixture into each pastry case. Using a 6cm cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids, brush with egg yolk and sprinkle with extra thyme leaves.

Bake on the lowest shelf in a hot oven for 15 minutes or until browned.

NOTE: This recipe makes 36 pies and can be made a day ahead. Suitable to freeze. Filling suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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