Mini chicken and leek pies
Aug 31, 1975 2:00pm- 50 mins cooking
- Makes 16 Item
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Ingredients
Mini chicken and leek pies
- 1 cup (250ml) chicken stock
- 170 gram chicken breast fillet
- 1 tablespoon olive oil
- 1 small leek (200g), sliced thinly
- 1/2 stalk celery (75g), chopped finely
- 2 teaspoon plain (all-purpose) flour
- 2 teaspoon fresh thyme leaves
- 1/4 cup (60ml) pouring cream
- 1 teaspoon wholegrain mustard
- 2 (sheets) shortcrust pastry
- 1 (sheet) puff pastry
- 1 egg yolk
- 2 teaspoon sesame seeds
Method
Mini chicken and leek pies
- 1Bring stock to the boil in small saucepan. Add chicken, return to the boil. Reduce heat, simmer, covered, about 10 minutes or until chicken is cooked through.
- 2Remove from heat, stand chicken in poaching liquid 10 minutes. Remove chicken chop finely. Reserve 1/4 cup of the poaching liquid, discard remainder.
- 3Heat oil in medium saucepan, cook leek and celery, stirring, until leek softens. Add flour and half the thyme, cook, stirring, 1 minute. Gradually stir in reserved liquid and cream, cook, stirring, until mixture boils and thickens. Stir in chicken and mustard, season to taste. Cool 10 minutes.
- 4Preheat oven to 220°C. Oil eight holes in each of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans.
- 5Cut 16 x 7cm rounds from shortcrust pastry, press one round into each of the prepared holes. Spoon 1 tablespoon chicken mixture into each pastry case. Cut 16 x 6cm rounds from puff pastry, top chicken pies with puff pastry lids.
- 6Brush lids with egg yolk, sprinkle with sesame seeds and remaining thyme. Using sharp knife, make two small slits in each lid. Bake, uncovered, about 20 minutes or until browned lightly.
Notes
Chicken mixture can be made the day before and kept, covered, in the refrigerator.