MINI CHICKEN AND LEEK PIES
A mini version of rich and hearty chicken pies in a flaky puff pastry shell/crust.
Provided by Nish Kitchen
Categories Snacks
Time 1h15m
Number Of Ingredients 14
Steps:
- 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 1/3 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.
Nutrition Facts : Calories 121 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 111 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN & LEEK MINI PIES
Individual shortcrust pastry pies with chicken in a cheese, leek and chive sauce. Comfort food at its best.
Provided by Good Food team
Categories Main course
Time 25m
Yield Makes 4 small 250ml pies
Number Of Ingredients 10
Steps:
- In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
- Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
- To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.
- To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.
Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
CHICKEN & LEEK PIE
Chicken pie has always been a favourite of mine. From the cheap frozen ones I ate as a child to this: a creamy version with mushrooms and leeks, topped with puff pastry. I suppose that actually makes it a pot pie, the fact that it just has a pastry topping and no bottom. What's in a name though: it's still delicious.
Provided by macaw
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square.
- Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side.
- Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so.
- Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left.
- Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme.
- Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes.
- If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce.
- Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
- Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown.
- Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.
More about "chicken leek mini pies food"
MINI CHICKEN AND LEEK PIES - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Cuisine Modern AustralianCategory Workday LunchesServings 16Total Time 50 mins
- Bring stock to the boil in small saucepan. Add chicken, return to the boil. Reduce heat, simmer, covered, about 10 minutes or until chicken is cooked through.
- Remove from heat, stand chicken in poaching liquid 10 minutes. Remove chicken chop finely. Reserve 1/4 cup of the poaching liquid, discard remainder.
- Heat oil in medium saucepan, cook leek and celery, stirring, until leek softens. Add flour and half the thyme, cook, stirring, 1 minute. Gradually stir in reserved liquid and cream, cook, stirring, until mixture boils and thickens. Stir in chicken and mustard, season to taste. Cool 10 minutes.
- Preheat oven to 220°C. Oil eight holes in each of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans.
EASY CHICKEN AND LEEK PIE RECIPE - BBC FOOD
From bbc.co.uk
EASY CHICKEN AND LEEK PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MINI CHICKEN AND LEEK PIES - HOTLY SPICED
From hotlyspiced.com
MINI CHICKEN PIES RECIPES WITH LEEK AND MUSHROOMS
From olivemagazine.com
LET’S PARTY! CHICKEN, LEEK AND BACON MINI PIES! (AIP)
From joannafrankham.com
CHICKEN AND LEEK PIE RECIPE | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
VEGETARIAN 'CHICKEN' & LEEK MINI PIES - KAT'S VEG KITCHEN
From katsvegkitchen.com
RECIPE: MINI CHICKEN AND LEEK PIE | MAISON CUPCAKE
From maisoncupcake.com
MINI CHICKEN AND LEEK PIES RECIPE - MYFOODBOOK
From myfoodbook.com.au
MINI CHICKEN AND LEEK PIES | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
Cuisine Modern AustralianCategory Workday LunchesServings 16Total Time 50 mins
HOW TO MAKE MINI CHICKEN AND LEEK PIES - PINTEREST.CA
From pinterest.ca
MINI CHICKEN AND LEEK PIES - MEALPLANNERPRO.COM
From mealplannerpro.com
LITTLE CHICKEN AND LEEK PIES | BABY LED WEANING | ANNABEL KARMEL
From annabelkarmel.com
MINI CHICKEN AND LEEK PIES | RECIPE | LEEK PIE, CHICKEN AND LEEK …
From pinterest.ca
HOW TO MAKE MINI CHICKEN AND LEEK PIES | RECIPE - PINTEREST
From pinterest.com.au
CHICKEN AND LEEK POT PIES | NEW WORLD
From newworld.co.nz
MINI CHICKEN, LEEK AND BACON PIES - GLUTEN-FREE HEAVEN
From freefromheaven.com
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
MINI CHICKEN AND LEEK PIES RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love