Mini chicken, celery and thyme pies
Charming little savoury pies filled with a delicious chicken, celery and thyme mix.
- 1 hr 20 mins cooking
- Makes 16 Item
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Ingredients
Mini chicken, celery and thyme pies
- 1 cup (250ml) chicken stock
- 1 chicken breast fillet (170g)
- 1 tablespoon olive oil
- 1 leek (200g), sliced thinly
- 1/2 stalk celery (75g), trimmed, 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, celery and thyme 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 just cooked. Cool chicken in poaching liquid 10 minutes. Remove chicken; reserve ¼ cup of the poaching liquid (keep remainder for another use, or discard). Chop chicken finely.
- 2Heat 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 poaching liquid and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.
- 3Preheat oven to 220°C/425°F. Oil eight holes in each of two 12-hole patty pans.
- 4Using 7.5cm (3-inch) cutter, cut 16 rounds from shortcrust pastry; press one round into each pan hole. Spoon 1 tablespoon of the chicken mixture into each pastry case.
- 5Using 6cm (2½-inch) cutter, cut 16 rounds from puff pastry; top with puff pastry rounds. Brush with yolk; sprinkle with sesame seeds and remaining thyme. Cut two small slits in top of each pie.
- 6Bake pies 20 minutes or until browned lightly.
