adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and green peppercorn pies
Chicken and green peppercorn pies
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Homemade cafe-style chicken pies that are simply irresistible.
Ingredients:
  • 8 (about 800g) chicken thigh fillets, cut into 2cm pieces
  • 100g button mushrooms, quartered
  • 1 leek, white part only, thickly sliced
  • 1 garlic clove, crushed
  • 20.00 ml plain flour
  • 23.40 gm Dijon mustard
  • 250ml chicken stock
  • 125g sour cream
  • 40.00 ml drained green peppercorns
  • 40.00 ml chopped fresh tarragon
  • 2 sheets (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
  • 12.00 gm sesame seeds
Instructions:
  • Preheat oven to 200°C. In a large non-stick frying pan over high heat, brown the chicken for 5 minutes. Transfer to a plate. Saute mushrooms, leek, and garlic for 3 minutes until leek softens. Add chicken back to the pan along with flour, mustard, stock, and sour cream. Reduce heat to medium and stir until sauce thickens. Finish by stirring in peppercorns and tarragon.
  • Divide the mixture evenly among four 1 1/2-cup (375ml) ramekins. Cut eight discs from pastry sheets using a 12cm-diameter pastry cutter. Use a 10cm-diameter pastry cutter to cut holes in 4 of the discs and keep the excess. Place the pastry borders on each ramekin and top with the remaining 12cm discs to seal the filling inside.
  • Using leftover pastry, create decorative leaf patterns and place them on top of the pies. Lastly, lightly brush each pie with beaten egg for a beautiful finish.
  • Generously coat pies with sesame seeds, then arrange them on a baking tray. Bake for about 15 minutes, or until the pastry is beautifully puffed and golden brown.

Similar Recipes