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
Mini Chicken and Leek Pies - perfect party food.
Provided by Australian Women's Weekly
Categories Pies
Time 1h15m
Yield 40
Number Of Ingredients 15
Steps:
- Combine stock and wine in a medium saucepan; bring to the boil.
- Add the chicken, return to the boil.
- Remove from heat; stand chicken for 10 minutes or until it's cooked through. Reserve ¾ cup cooking liquid. Chop chicken finely.
- 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.
- Preheat oven to 220C fan-forced.
- Grease 2 x 24 mini pie tins.
- 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.
- Bake on lowest shelf in oven for 15 minutes or until lightly browned.
EASY CHICKEN AND LEEK PIE
Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash. After something a little quicker? This chicken and leek pie, topped with puff pastry, is ready in 50 minutes.
Provided by delicious. magazine
Categories Chicken casserole recipes
Time 1h30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
- Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
- Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
- Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
- Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
Nutrition Facts : Calories 821kcals, Fat 51.8g (13.7g saturated), Protein 48.1g, Carbohydrate 39.2g (4.6g sugar)
EASY CHICKEN AND LEEK PIE
Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple family supper.
Provided by Kerry Whelpdale
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5.
- Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
- Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.
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
CREAMY CHICKEN PIE RECIPE
These mini homemade Creamy Chicken Pies are are the ultimate comfort food! The pie filling takes less than 20 minutes to make and then all you need to do is enclose it in puff pastry and bake in your oven or pie maker! Both regular and Thermomix instructions included.
Provided by Lauren Matheson
Categories Dinner
Number Of Ingredients 13
Steps:
- Add the olive oil to your frying pan and heat over a medium heat.
- Add the chopped chicken pieces and cook for 4 - 5 minutes or until golden and almost cooked through.
- Add the crushed garlic, bacon and leek pieces and stir. Cook for a further 3 -4 minutes or until the leek has softened.
- Transfer the thickened cream to a jug and add the cornflour. Whisk though to incorporate.
- Add the cream to the frying pan along with the mustard and grated cheeses. Gently stir to combine and cook until the sauce has thickened to your liking. If you are finding the sauce runny, add an extra teaspoon of cornflour.
- Remove the frying pan from the heat and allow to cool slightly.
Nutrition Facts : Calories 1030 kcal, Carbohydrate 60 g, Protein 31 g, Fat 74 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 150 mg, Sodium 628 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 42 g, ServingSize 1 serving
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