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Chicken, leek and green pea pies
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevated cafe-style pies with minimal ingredients.
Ingredients:
  • 20g butter
  • 1kg chicken breast fillets, chopped
  • 2 leeks, trimmed, halved, washed, chopped
  • 2 celery stalks, chopped
  • 2 tsp fresh thyme leaves
  • 382.50 gm chicken style liquid stock
  • 189.38 gm pure cream
  • 400g desiree potatoes, peeled, cubed
  • 5.90 gm dijon mustard
  • 2 sheets frozen ready-rolled puff pastry, partially thawed, halved
  • 1 egg yolk, lightly beaten
  • 6.00 gm sesame seeds
Instructions:
  • Melt butter in a saucepan over medium heat. Brown chicken in two batches for 3 to 5 minutes. Add leek, celery, and thyme. Cook for 5 to 7 minutes until celery is softened.
  • Add the flour and mix well. Pour in the stock, cream, and potato. Bring to a boil, then reduce heat to medium-low and simmer for 10 to 12 minutes until the potato is tender. Finally, mix in the peas and mustard.
  • Preheat your oven to 220°C (200°C fan-forced). Spoon the chicken mixture evenly into four 4cm-deep, 7.5cm x 15.5cm foil cases. Cover each with pastry, trimming any extra dough.
  • Brush the surface with a glossy coat of beaten egg and generously sprinkle with fragrant sesame seeds. Bake in the oven until beautifully golden, taking about 20 to 25 minutes.

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