Baby Chicken, Leek & Mushroom Pies

19 Ingredients

Number of servings

2tablespoons olive oil
1 lemon, grated zest
1/2 glass dry white wine
1 cup double cream
1 pinch salt
1 pinch freshly ground black pepper
3 sheets ready-rolled puff pastry
2 eggs, lightly beaten, for egg wash
1/2 cup mixed green, to serve
1tablespoons tomato relish, to serve
50grams butter
1 small carrot, finely chopped
1 stick celery, finely chopped
1 leek, white part only, finely chopped
1 clove garlic, grated or finely chopped
200grams chestnut mushrooms, diced
500grams skinless chicken breast fillet, diced
1tablespoons fresh thyme leaves, chopped
2 sprigs mixed herbs

Method

Step 1 of 3

Heat the oil and butter in a frying pan over a low heat. Add the carrot and celery, and gently sweat for about 5 minutes until soft. Add the leek and sweat for a few minutes more until softened. Stir in the garlic, and cook for 30 seconds before adding the mushrooms. Cook, stirring now and then, for another 5 minutes.

Step 2 of 3

Increase the heat slightly, and add the chicken, thyme, lemon zest, and white wine. Cook, stirring occasionally, for 15-20 minutes. Pour in the cream, and season with salt and black pepper. Continue to cook for about 5 minutes until thickened slightly. Leave to cool.

Step 3 of 3

Preheat the oven to 200°C. Lightly oil a 24-hole mini muffin tin. Using a biscuit cutter, cut 24 6cm circles from the puff pastry. Use to line the holes in the prepared muffin tin. Spoon the chicken mixture into the pastry shells. Now cut 24 5cm circles from the puff pastry, and use to cover each of the chicken pies. Gently press the edges together to seal. Brush the tops with the egg wash, and bake for 15-20 minutes, until golden brown. Serve hot with a salad of mixed leaves and a dollop of tomato relish.