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Chicken pesto pies
Chicken pesto pies
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Innovative recipe uses vol-au-vent cases for crispy pie base, ensuring no soggy bottoms!
Ingredients:
  • 40g unsalted butter
  • 1 leek (white part only), thinly sliced
  • 6 button mushrooms, sliced
  • 40.00 ml plain flour
  • 191.25 gm chicken style liquid stock
  • 189.38 gm thickened cream
  • 40.00 gm good-quality basil pesto, plus extra to serve if desired
  • 750.00 ml chopped cooked chicken
  • 6 vol-au-vent cases
  • 2 sheets frozen puff pastry, thawed
  • 1 tsp nigella seeds or sesame seeds (optional)
  • 250g vine-ripened cherry tomatoes
Instructions:
  • Preheat the oven to 180C. In a pan, melt butter over medium-low heat. Sauté leek until soft for about 5 minutes. Add mushrooms and cook for another minute. Stir in flour and continue stirring for 1 minute. Slowly pour in chicken stock, bring to a simmer, then add cream. Cook and stir until the mixture thickens for 2-3 minutes. Season, cool, and mix in pesto. Finally, add the chicken to the sauce.
  • To make delicious chicken vol-au-vents, cut out 6 puff pastry lids using a vol-au-vent as a guide. Place the vol-au-vents on a baking tray, fill them with the chicken mixture, and seal with pastry lids brushed with a little water. Top with beaten egg and nigella seeds, if desired, then bake until golden, around 15-20 minutes.
  • Place tomatoes on a tray, generously drizzle with olive oil, and season. Bake in the oven for 6-8 minutes alongside the pies until tomatoes are just starting to burst. Serve the pies with the roasted tomatoes and extra pesto, if desired.

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