Individual chicken, ricotta and rocket pesto pies

These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.

Individual chicken, ricotta and rocket pesto pies

Serves: 4
Cooking Time: 30 minutes

Ingredients

  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • 250g button mushrooms, sliced
  • 90g (1 cup) leeks, sliced
  • salt and freshly ground black pepper, to taste
  • 250g roasted chicken, shredded
  • 200g ricotta
  • 125g rocket pesto
  • 150g ready-made roll puff pastry
  • 1 egg, beaten, for egg wash
  • microherbs, to serve

Instructions

1

Preheat the oven to 180°C.

2

Heat the butter and oil in a pan over medium heat. Fry the mushrooms and leeks until tender, 4 – 5 minutes. Season lightly.

3

To make the filling, combine the mushrooms and leeks, chicken, ricotta, pesto and seasoning. Place the filling in 4 ovenproof ramekins.

4

Unroll the pastry and use a round cutter to cut 4 pastry lids that fit into the pie dishes. Brush pastry with egg wash and decorate with any leftover pieces of dough. Bake until puffed and golden, 20 – 25 minutes.

5

Sprinkle with microherbs to serve.

Notes

Use your favourite pesto for this recipe – rocket, basil, coriander or sun-dried tomato pesto work well in this pie. When they have cooled, wrap the pies in pretty brown paper and tie with a bow before packing in the picnic basket.

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