I have a bunch of things that I have made recently that are starting to pile up. This one had slipped off the front page of my flickr account and I had been worried about forgetting about it. Although these pies were so good that I don't think I could really forget about them. I liked the little bite with the cayenne pepper, although I would probably add a touch more next time or perhaps even some hot smoked paprika. The tarragon was lovely in it as well although a tad strong but that may have just been me putting more in that I should have. I have a tendency to get a little heavy handed with the fresh herbs. I made these a pot pies, ie without the bottom pastry, instead of a traditional pie. These are from the lunch section but I served it with some mashed potato and veg for dinner and it made a great meal.
Individual Chicken & Leek Pies
- 1/2 cup plain flour
- 1/2 tsp cayenne pepper
- 1/2 tsp white pepper
- 1 tsp salt
- 500g chichen breast, diced
- 2 tbsp olive oil (I used rice bran)
- 25g butter
- 2 leeks (white part only), sliced
- 2 cloves garlic, finely diced
- 1/3 cup white wine
- 1 cup chicken stock
- 1/2 cup cream
- 1 cup fresh peas, boiled for 5 minutes
- 1 tbsp chopped tarragon
- 1/4 cup chopped parsley
- 4 sheets ready made puff pastry (one sheet if just making pot pies)
- 1 egg yolk (for glazing)
- Combine flour, peppers and salt in a plastic bag. Add chicken and shake well.
- Heat oil and butter in a pan over high heat. Add chicken and stir fry till lightly browned and sealed but not cooked all the way through. Remove chicken.
- Reduce heat to medium and place leeks and garlic in the pan cook for 5 minutes, or until soft. Add wine and boil for 1 minute.
- Add stock and cream and simmer gently for a further 5 minutes.
- Add chicken, peas and tarragon and cook for a minute longer. Remove from heat and let cool. Stir in parsley.
- Pre-heat over to 180C. Cut pastry to lines bases, sides and tops of 4 pie tins.
- Spoon filling into pastry cases and brush edges with egg yolk. Place tops on pies and seal.
- Brush tops with egg yolk and make 3 piercings with a knife or fork in the top of each pie.
- Bake 35 minutes or until golden brown.