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Chicken and leek pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious fragrant chicken mini pies, perfect for parties.
Ingredients:
  • 450g chicken thigh fillets, trimmed
  • 1 leek, thinly sliced
  • 100g Swiss brown mushrooms, thinly sliced
  • 2 garlic cloves, finely chopped
  • 80ml (1/3 cup) pouring cream
  • 12 fresh lemon thyme sprigs
  • 40g (1/2 cup) coarsely grated gruyere
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly whisked
Instructions:
  • Heat a generous amount of oil in a hot frying pan until it shimmers. Sear the chicken for 3 minutes on each side until it's almost fully cooked. Remove it to a plate, season with your favorite flavors, allow it to cool slightly, then cut it into bite-sized 2cm pieces.
  • - Add the leek to the pan and cook until soft, about 5 minutes. - Add the mushroom and garlic, stirring for 3 minutes until cooked through. - Mix in the chicken, cream, mustard, and thyme. Cook for 5 minutes until the chicken is done and the sauce has thickened slightly. - Transfer to a bowl and let it cool. - Remove and discard the thyme sprigs, then stir in the gruyere cheese.
  • Preheat your oven to 220C. Grease twelve 80ml (1/3 cup) muffin pans with oil spray. Cut 12 discs from shortcrust pastry using an 8.5cm round cutter. Line the pans with the pastry discs and prick the bases with a fork. Bake for 10 minutes until light golden, then transfer the pastry cases to a lined baking tray.
  • Divide the chicken mixture into the pastry cases. Use a 7.5cm round pastry cutter to make 12 puff pastry discs. Brush the edges with egg, then seal them over the chicken mixture. With a 4cm flower-shaped pastry cutter, create 12 pastry flowers from the remaining puff pastry. Brush them with egg and place them on top of the pies. Make a small slit on each pie. Bake until puffed and golden, about 10 minutes.

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