Chicken, Leek & Chive Petite Pies
A sophisticated alternative to the classic party pie!
1 egg, lightly beaten
1 tblsp plain flour
Salt and pepper, to taste
1 tblsp olive oil
1 leek (380g), halved, washed, finely chopped
2 cloves garlic, crushed
¹â„³ cup dry white wine
300ml tub light cooking cream
2 tblsps chopped fresh chives
Ingredients
5 sheets frozen shortcrust pastry, thawed1 egg, lightly beaten
1 tsp poppy seeds
Filling
500g chicken thigh fillets, finely chopped1 tblsp plain flour
Salt and pepper, to taste
1 tblsp olive oil
1 leek (380g), halved, washed, finely chopped
2 cloves garlic, crushed
¹â„³ cup dry white wine
300ml tub light cooking cream
2 tblsps chopped fresh chives
Method
1 Grease two x 12 hole round-based patty pans (1-tblsp capacity).
2 To make filling, toss chicken with flour in a large bowl. Season with salt and pepper.3 Heat oil in a large frying pan over a medium heat. Add leek and garlic. Cook, stirring, for about 5 minutes, or until soft. Add chicken. Cook, stirring, for about 5 minutes, or until browned. Add wine. Bring to boil. Simmer for 2 minutes. Add cream. Return to boil. Remove from heat. Stir in chives. Cool.
4 Using a 7cm-round fluted cutter, cut out 24 rounds from pastry. Line prepared pan holes. Divide filling among holes.
5 Using a 6cm-round fluted cutter, cut out 24 rounds from remaining pastry. Top pies with pastry. Brush with egg. Sprinkle seeds in the centre of each one.
6 Cook in a moderately hot oven (190C) for 20 minutes, or until pastry is crisp and golden brown.
7 Serve pies warm.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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