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
MINI CHICKEN AND LEEK PIES
Steps:
- Heat the oil in a medium saucepan and gently cook the leeks for 15 minutes or until softened. Increase the heat, add the chicken and thyme and saute until the chicken is browned
- Sprinkle over the flour and cook, stirring for 1 minute. Stir in the stock and simmer gently for 20 minutes. Remove from heat and stir in half the cheese. Allow to cool
- Cut 12 x 12cm circles of pastry. Gently press into greased 1/3 cup muffin pans, pastry will come above the top of the pan. Spoon chicken mixture into pastry
- Gently pleat and fold in the pastry to form a collar around each pie. Sprinkle with the remaining cheese
- Bake in a hot oven 200°C for 15 minutes or until tops are golden. Cool slightly before removing from tins. Serve warm or cool, garnished with thyme if desired
CHICKEN & LEEK PIES
Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
- Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
CHICKEN, LEEK & MUSHROOM PIES
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h20m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 12
Steps:
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
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