Chicken and leek make an amazing combo, and when incorporated into a pie, they turn into my kind of comfort food. Absolutely! Homemade chicken and leek pies always taste better, and they are easy to make too.
The filling is a delicious sauce made with tender chicken bits, leeks and some carrots. You can replace carrots with any vegetable of your choice like zucchini, broccoli, potatoes, green peas or green beans. If you love spicy food, add a pinch of chili powder. For the outer pastry shell, I used puff pastry. I love all the extra flakiness.
So what do you think about these little pies? Scrumptious, right?
Before we start, preheat oven at 200ºC. Heat oil and butter in a large frying pan. Add chicken. Season with salt and pepper. Fry.
When chicken is cooked, use a spoon to break them into small pieces.
Add leek and carrot. Mix well. Cook for 1-2 minutes. Don’t forget to stir occasionally.
Add garlic. Mix well. Cook for another 2-3 minutes.
Add flour. Stir constantly, and fry for 2 minutes.
Add chicken stock, 1/3 cup water and dried rosemary. Mix well.
You can now increase the heat and bring the mixture to a boil. Then reduce heat. Simmer until the sauce becomes thick. When done, season with more ground black pepper. Remove from heat. Set aside.
Now you have to cut out 20 large circles and 20 small circles from the puff pastry sheets. Grease the 2 – 12 hole muffin tins with oil or cooking spray.
Now place these large circles in the muffin tin holes. Fill them with chicken mixture. Top with the smaller pastry circles.
Gently press the sides to seal them.
Use a small knife to make small slits on the pastries.
Prepare egg wash by whisking together 1 egg and a dash of milk in a small bowl. Brush the mixture on the pastries. Bake the pies for 30-35 minutes.
Hot pies straight out of the oven. YUM!