Little chicken and leek pies
Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.
- 3/4 cup (180ml) chicken stock
- 1/2 cup (125ml) dry white wine
- 2 single (500g) chicken breast fillets
- 20 g butter
- 1 medium (350g) leek, finely chopped
- 1 stick (75g) celery, finely chopped
- 1 tbsp plain flour
- 2 tsp fresh lemon thyme leaves
- 1/2 cup (125ml) cream
- 1 tsp dijon mustard
- salt and freshly ground black pepper
- 4 sheets shortcrust pastry
- 3 sheets butter puff pastry
- 1 egg yolk, lightly beaten
- extra lemon thyme leaves
- Combine stock and wine in a medium saucepan; bring to the boil. Add the chicken, return to the boil. Cover with a lid. Remove from heat; stand chicken for 10 minutes or until it is cooked through. Reserve 3/4 cup (180ml) 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 the oven to hot, 220C/200C fan-forced. Grease 3 x 12-hole patty pans. Using a 7cm cutter, cut 36 rounds from the shortcrust pastry. Press into prepared pans. Spoon 1 tablespoon of chicken mixture into each pastry case. Using a 6cm cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids, brush with egg yolk and sprinkle with extra thyme leaves.
- Bake on the lowest shelf in a hot oven for 15 minutes or until browned.