Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 12 people
Unable to load
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 5 sheet frozen puff pastry, partially thawed
- 3/4 cup thickened cream
- 1tablespoons plain flour
- 20grams butter
- 1 leek, thinly sliced
- 1 onion, chopped
- 2 cup shredded cooked chicken
- 1/2 cup chicken stock
- 2tablespoons olive oil
- 1 egg, lightly beaten
- 6 sprig thyme, leaves picked
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
13.9grams
Fat
22.6grams
Carbs
32.2grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat butter and oil in a saucepan over medium heat. Add onion, leek and thyme and cook gently for 10 minutes or until softened. Stir in flour and cook for 2 minutes. Stir in stock and cream. Bring to the boil, reduce heat and simmer for 10 minutes. Add chicken and stir through. Set aside to cool.
Step 2 of 2
Preheat oven to 220°C. Cut out 12 x 8cm-diameter circles from pastry for pie bases. Cut out 12 x 11cm-diameter circles for tops and place into the fridge to keep cool. Line a 12-hole medium muffin tin with larger pastry circles, pressing into the base and allowing the top edges to overhang. Fill with chicken mixture. Brush the pastry edges with a little egg. Top with smaller pastry circles and seal well, crimping the edges together. Brush tops with egg and cut slits in the top to allow steam to escape. Bake for 25 minutes or until golden and crisp. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.