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Individual chicken, leek, mushroom and tarragon pies
Individual chicken, leek, mushroom and tarragon pies
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Mustard and peppercorn-infused chicken pies for a flavor explosion.
Ingredients:
  • 60g sour cream
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 100g Swiss brown mushrooms, thickly sliced
  • 1 leek, pale section only, thickly sliced
  • 40.00 ml plain flour
  • 23.40 gm wholegrain mustard
  • 250ml chicken stock
  • 40.00 ml drained green peppercorns
  • 42.00 gm lemon juice
  • 40.00 ml coarsely chopped tarragon
  • 2 sheets ready-rolled shortcrust pastry
  • 2 sheets ready-rolled puff pastry
  • 1 egg, lightly whisked
Instructions:
  • - Preheat oven to 200C. - Heat oil in a large non-stick frying pan over high heat. - Brown chicken for 5 minutes, then transfer to a plate. - Cook mushroom, leek, and garlic for 5 minutes until leek softens. - Return chicken to the pan, sprinkle flour, and stir. - Pour in mustard, stock, and sour cream. - Reduce heat to medium, stir until sauce thickens. - Add peppercorns, lemon juice, and tarragon. - Season with salt and pepper. - Set aside to cool.
  • Prepare pie dishes with shortcrust pastry and line them. Fill with baking beans and bake on a tray until lightly golden, about 15 minutes. Remove paper and baking beans before continuing.
  • Divide the chicken mixture into the pastry cases, ensuring an even distribution. Gently brush the edges with a bit of beaten egg. Cut out four 12cm round discs from the puff pastry. Cover each pastry case with a pastry disc to seal the filling. Lightly brush the pastry with the remaining egg mixture. Use a small sharp knife to create a decorative diamond pattern on top. Bake in the oven for 20-25 minutes until the pastry is golden brown and puffed up, and the filling is warmed through. Serve hot and enjoy right away.

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