Recipe

Mini chicken pies

Jun 30, 1975 2:00pm
  • 15 mins preparation
  • 1 hr 25 mins cooking
  • Makes 24 Item
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Ingredients

Mini chicken pies
  • 200 gram chicken breast fillet
  • 1 1/2 cup (375ml) chicken stock
  • 25 gram butter
  • 1 medium leek (350g), sliced thinly
  • 1 trimmed celery stalk (100g), chopped finely
  • 1 tablespoon plain flour
  • 1 teaspoon dijon mustard
  • 1汤匙切碎的新鲜平叶粗帕尔斯ley
  • 6 (sheets) ready-rolled puff pastry
  • 1 egg

Method

Mini chicken pies
  • 1
    Combine chicken and stock in small saucepan; simmer, covered, about 10 minutes or until chicken is cooked through. Remove from heat; cool chicken in stock to room temperature. Remove chicken; chop finely. Reserve ¾ cup of the stock.
  • 2
    Melt butter in same saucepan, add leek and celery; cook, stirring, until soft. Stir in flour and mustard. Gradually stir in reserved stock; stir over heat until mixture boils and thickens. Add chicken and parsley. Cool.
  • 3
    Preheat oven to 220°C (200°C fan-forced). Oil two 12-hole (⅓-cup/80ml) muffin pans.
  • 4
    Cut 24 x 7cm rounds from pastry sheets; press rounds into each pan hole. Divide chicken mixture among pastry cases; brush cases with egg. Cut 24 x 6cm rounds from remaining pastry; position on top of pastry cases, press edges with fork to seal. Cut a small cross in top of each lid. Bake about 25 minutes or until browned.
  • 5
    Stand 10 minutes before serving with tomato sauce.

Notes

Pies can be cooked one day ahead; keep, covered, in refrigerator. Reheat pies in a single layer on oven trays, covered loosely with foil, in oven (180°C/160°C fan-forced) for about 10 minutes. Uncooked pies can be frozen between layers of freezer wrap for up to three months; thaw in refrigerator for 12 hours or overnight before cooking as per recipe

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