Mini Chicken and Leek Pies
A mini version of rich and hearty chicken pies in a flaky puff pastry shell/crust.
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Servings mini pies
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 600 g boneless chicken cut into cubes (I used 2 breast fillets)
- 1 large leek - white part only sliced
- 1 large carrot finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoon plain flour or all purpose flour
- 1 and ½ cups chicken stock
- 1 teaspoon dried rosemary
- 4 puff pastry sheets thawed
- 1 egg
- Milk
- Water
- Salt and black pepper to season
Instructions
- Preheat oven to 180C (160C fan forced).
- Heat oil and butter in a large frying pan over medium-high heat. Add chicken. Season with salt and pepper. Fry, turning occasionally, for 7-10 minutes or until browned. Use a spoon to break down the cooked chicken into smaller pieces.
- Add leek and carrot. Saute, stirring occasionally, for 1-2 minutes, or until tender. Stir in garlic, and sauté for another 2-3 minutes. Sprinkle with flour. Cook, stirring, for 2 minutes. Add in chicken stock slowly, stirring constantly until smooth. Stir in rosemary and ⅓ cup water. Increase heat. Bring to a boil. Reduce heat and simmer for 2 minutes, or until thickened slightly. Season with black pepper. Remove from heat.
- Grease two 12 hole muffin tins with cooking spray or oil. Use a large (7.5 cm) cookie cutter to cut out 20 circles from the thawed pastry sheets. Place the circles in the muffin tin holes carefully. Fill them with chicken mixture. Use a smaller cookie cutter to cut out 20 small circles to form the tops of the pastries. Place the circles on top of the muffin tin holes. Gently press down the sides to seal them. Use a small knife to make some holes on the pastries.
- In a separate small bowl, whisk together 1 egg and a dash of milk. Brush the egg mixture on the pastries. Place the pies on the lower rack of a preheated oven for 30-15 minutes.
Notes
You can use leftover roast chicken or even turkey in this recipe. But add them once the leek and carrots are cooked.
I prefer puff pastry to make these pies, but you can choose short crust pastry to line the tins.
You can replace dried rosemary with dried thyme or chives.
Don’t hesitate to add your favorite vegetables to these pies to make them more nutritious like zucchini, corn, mushrooms or green peas
I prefer puff pastry to make these pies, but you can choose short crust pastry to line the tins.
You can replace dried rosemary with dried thyme or chives.
Don’t hesitate to add your favorite vegetables to these pies to make them more nutritious like zucchini, corn, mushrooms or green peas
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 5g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 111mg