Chicken, leek and mushroom pies are perfect for a family dinner. These flaky, golden-topped pies are bursting with flavour and seasoned perfectly. Delicious for dinner or lunch.
Chicken, leek and mushroom pies
- 50g wild mushrooms
- 200ml water
- 30ml (2 tbsp) olive oil
- 4 medium-sized leeks, thinly sliced
- 1 garlic clove, crushed
- 1 large roasted chicken
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) cake flour
- 375ml (2½ cups) milk
- salt and freshly ground black pepper, to taste
- 400g puff pastry
- 1 large egg yolk, lightly beaten
Place the mushrooms in a bowl with the water and leave to soften for 20 minutes. Drain and reserve 150ml of the liquid. Chop the mushrooms and set aside until needed. Preheat the oven to 180°C.
Heat 15ml (1 tbsp) of the oil in a frying pan over medium heat. Cook the leeks and garlic for 5 minutes until the leeks are soft and translucent, about 5 minutes. Add the mushrooms and fry for 2 minutes. Remove the meat from the chicken and cut into small chunks.
Make a white sauce with the butter, flour and milk and mix in the mushrooms, leeks and chicken and season. If too thick, add the reserved liquid from the mushrooms.
Divide the filling between 6 ramekins. Cut the pastry into squares. Brush the rim of each ramekin with a little egg yolk and place a pastry square on top. Pinch together along the sides to seal. Brush the top with the remaining egg yolk and bake until golden brown, about 20 minutes. Serve.
To drink: Pastry needs a full-bodied white. For a spoil, try Jordan Nine Yards Chardonnay.