https://www.lifestylefood.com.au/recipes/7181/chicken-and-leek-petite-pies

LifestyleFOOD.com.au

The perfect party savouries and the kids will love them too. Using all fresh ingredients these pies are a delight on the tongue and a tantalising taste for the mouth.

Ingredients

  • Chicken fillets

  • Cumin

  • Fresh Thyme

  • Capsicum

  • Leek

  • Salt & pepper

  • Puff pastry

  • Plain flour

  • Milk

  • Butter

  • Egg

  • Sesame seeds

Method

  • 1.

    Using a small amount of vegetable oil, sweat leeks and capsicum in a large pan, adding salt and pepper along with fresh thyme (approx 3 sprigs chopped) and 1 tspn cumin.

  • 2.

    Remove from pan when soft.

  • 3.

    Add diced chicken to the same pan on relatively high heat just to cook so chicken is tender.

  • 4.

    Remove from pan and drain any oil and chicken juices from pan.

  • 5.

    In a saucepan, melt 3 tbspns butter then add half cup plain flour to make a roux.

  • 6.

    Keep stirring to cook flour out and add 3 cups milk continuously stirring to thicken.

  • 7.

    Take pan off heat and add 3 tblspns cheese (any you like but I use goat's or tasty) and stir.

  • 8.

    Return leek and capsicum mixture along with chicken to pan (use the same one as you cooked in before), then add sauce.

  • 9.

    Cook on low heat for approx 10 mins then set aside to cool. Check for seasoning. Sometimes I add more salt and pepper and cumin if needed.

  • 10.

    Once mixture has cooled place in the fridge and chill.

  • 11.

    Using puff pastry, cut out with a cookie cutter (I use a glass) your bases for your pies.

  • 12.

    Line them in your muffin tin and then using a smaller cutter, cut out tops.

  • 13.

    Place mixture in pies. Don't over fill.

  • 14.

    Whiisk an egg and brush edges of pies tops. Place on top and finish with egg wash over pie tops.

  • 15.

    Pierce the top of the pies to allow steam to escape and sprinkle sesame seeds over the tops.

  • 16.

    Cook in a preheated oven (place tin on a tray in oven so bottoms brown) and cook or 15mins or until tops are golden.

Notes

For more delicate/petite pies use a tart tin.

Mixture can also be frozen to use another day and also pies can be frozen once cooked.

If you are going to freeze pies for a later day do not brown them in the oven as much.

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