Chicken, Leek, and Mushroom Mini Pies

The Illustrated Quick Cook

Chicken, Leek, and Mushroom Mini Pies

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    2 tbsp olive oil 1 tbsp chopped thyme leaves
    4 tbsp butter finely grated zest of 1 lemon
    1 small onion, finely chopped ¼ cup dry white wine
    1 small carrot, finely chopped 1 cup heavy whipping cream
    1 celery rib, finely chopped 3 sheets ready-rolled puff pastry
    1 leek, finely chopped 2 large eggs, lightly beaten
    1 garlic clove, finely chopped sea salt and freshly ground black pepper
    8 oz (225 g) mushrooms, coarsely chopped mixed green leaves and herbs, for serving
    1-1¼ lb (500 g) skinless boneless chicken breasts, diced tomato relish, for serving


    Prep: 55 min Total: More than 60 min
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    • 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 2½ in (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.

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