Mini Chicken and Leek Pies
Author: 
Recipe type: Pies
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Mini Chicken and Leek Pies - perfect party food.
Ingredients
  • ¾ cup chicken stock
  • ½ cup dry white wine
  • 500g single chicken breast fillets
  • 20g butter
  • 1 medium (350g) leek, finely sliced
  • 1 stick (75g) celery, finely sliced
  • 1 tbs plain flour
  • 2 tsp fresh lemon thyme leaves
  • ½ cup (125ml) cream
  • 1 tsp dijon mustard
  • seasoning
  • 4 sheets shortcrust pastry
  • 3 sheets butter puff pastry
  • 1 egg, lightly beaten
  • extra lemon thyme leaves
Instructions
  1. Combine stock and wine in a medium saucepan; bring to the boil.
  2. Add the chicken, return to the boil.
  3. Remove from heat; stand chicken for 10 minutes or until it's cooked through. Reserve ¾ cup cooking liquid. Chop chicken finely.
  4. Melt butter in a pan; cook leek and celery, stirring until soft. Stir in flour and thyme and stir until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat and cool slightly.
  5. Preheat oven to 220C fan-forced.
  6. Grease 2 x 24 mini pie tins.
  7. Using a 6.5cm cutter, cut 40 rounds from the shortcrust pastry. Press into prepared pans. Spoon 1 tbs of chicken mixture into each pastry case. Using a 6cm cutter, cut 40 rounds from the puff pastry. Top chicken mixture with the pastry lids, brush with lightly beaten egg and sprinkle with extra thyme leaves.
  8. Bake on lowest shelf in oven for 15 minutes or until lightly browned.
Recipe by Hotly Spiced at http://hotlyspiced.com/mini-chicken-and-leek-pies/