CHICKEN & LEEK MINI PIES

Chicken & leek mini pies image

Individual shortcrust pastry pies with chicken in a cheese, leek and chive sauce. Comfort food at its best.

Provided by Good Food team

Time 25m

Yield Makes 4 small 250ml pies

Number Of Ingredients 10

Ingredients

25g butter
3 leeks , washed and sliced
350g tub fresh cheese sauce
½ bunch chives , chopped
200g cooked chicken , torn or cut into bite-sized chunks)
3 tbsp milk
1 tbsp Dijon mustard
320g pack ready-rolled shortcrust pastry
plain flour , for dusting
1 large egg , beaten

Steps:

In a large pan, melt the butter and cook the leeks, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
Un-roll the pastry on a lightly floured surface. Use a saucer to cut circles for the pie tops. Place on top, trim to fit, crimp the edges and brush with egg to glaze. Wrap tightly in cling film and freeze for up to 2 months.
To cook from frozen, heat oven to 220C/200C fan/gas 7. Remove the cling film, cover with foil and put on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for a further 45 mins, removing the foil for the final 30 mins. Serve with green vegetables.
To cook from fresh, heat oven to 190C/170C fan/gas 5. Cook for 45 mins, until the pastry is golden and puffed, and the filling is piping hot.

Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium