Chicken And Leek Pies

Mini pies are the perfect party food, and this chicken version is fragrant and flavoursome.

The ingredient of Chicken And Leek Pies

heat oil in a frying pan over medium high heat cook chicken for 3 minutes each side or until almost cooked through transfer to a plate season cool and cut into 2cm pieces
add leek to pan stir for 5 minutes or until soft add mushroom and garlic stir for 3 minutes or until just cooked stir in chicken cream mustard and thyme cook for 5 minutes or until chicken is cooked and sauce has thickened slightly transfer to a bowl cool discard thyme sprigs stir in gruyere
preheat oven to 220c grease twelve 80ml 1 3 cup muffin pans with oil spray use an 8 5cm round pastry cutter to cut 12 discs from shortcrust pastry line pans with pastry discs prick bases with a fork bake for 10 minutes or until light golden remove pastry cases and place on a lined baking tray
divide chicken mixture among pastry cases use a 7 5cm round pastry cutter to cut 12 discs from the puff pastry brush the edges with egg place over the chicken mixture pressing edges to seal use a 4cm flower shaped pastry cutter to cut 12 flowers from remaining puff pastry brush with egg and place on the pies cut a small slit in the top of the pies bake for 10 minutes or until puffed and golden

fatContent: 231 83 calories
saturatedFatContent: 15 grams fat

carbohydrateContent: 6 5 grams saturated fat
sugarContent: 13 grams carbohydrates

fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a