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Chicken, Leek, and Mushroom Mini Pies

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Categories: Big-Batch Meals, Entertaining, Finger Foods, Party Snacks
Type: Appetizers and Snacks

Chicken, leeks, and mushrooms give these mini pies huge flavor.

Prep Time: 55M

Cooking Time: 20M

Serves: Serves 4

Ingredients:

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 leek, finely chopped
  • 1 garlic clove, finely chopped
  • 8oz (225g) mushrooms, coarsely chopped
  • 1-11/4lb (500g) skinless boneless chicken breasts, diced
  • 1 tbsp chopped thyme leaves
  • finely grated zest of 1 lemon
  • 1/4 cup dry white wine
  • 1 cup heavy whipping cream
  • 3 sheets ready-rolled puff pastry
  • 2 large eggs, lightly beaten
  • sea salt and freshly ground black pepper
  • mixed green leaves and herbs, for serving
  • tomato relish, for serving
Chicken, Leek, and Mushroom Mini Pies photo

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Directions:

  1. Preheat the oven to 400°F (200°C). Brush two 12-cup mini muffin pans with olive oil. Heat the oil and butter in a saucepan over low heat. Add the onion, carrot, and celery, and cook for 5 minutes. Add the leek, and cook until wilted. Add the garlic, and cook for 30 seconds. Add the mushrooms, and cook, for another 5 minutes.
  2. Increase the heat to medium. Stir in the diced chicken, thyme, lemon zest, and wine. Cook for 15-20 minutes, until cooked through. Add the cream, and season with salt and pepper. Continue to cook for 5 minutes, until the mixture starts to thicken.
  3. Cut 24 21/2in (6cm) circles from the puff pastry. Line each mini muffin cup with a pastry circle, and spoon in the chicken mixture. Top each cup with a 2in (5cm) circle cut from the remaining puff pastry. Brush the tops with the egg, and slit with a knife. Bake for 15-20 minutes. Invert the pans onto a wire rack. To serve, divide the pies evenly among 8 warm serving plates. Scatter some mixed leaves and herbs over the top, and place a spoonful of tomato relish on the side. Serve immediately.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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