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Chicken and leek pies
Reg cooks up a delicious variation on the old favourite party pie.
ingredients
1.6kg chicken
1 onion, quartered
1 celery stick, chopped
1 carrot, sliced
1 sprig of thyme
12 peppercorns
½ teaspoon salt
60g butter
2 leeks, sliced
60g plain flour
350ml chicken stock
150ml cream
salt and pepper
10 sheets prepared shortcrust pastry
1 beaten egg
method
1. Into a saucepan, put the chicken, onion, celery, carrot, peppercorns, thyme and salt. Cover with water, bring to the boil and simmer for 1 hour. Take out and allow to cool.
2. Take off the skin and pull the chicken off the bones. Cut the flesh of the chicken into small pieces.
3. Melt the butter in a saucepan and add the leeks. Cook until soft. Sprinkle the flour over the leeks, stir and cook for a minute. Take off the heat and add the stock gradually. Put back onto the heat and simmer for 5 minutes.
4. Add the cream, salt and pepper to taste. Allow to cool and add the chopped chicken.
5. With 2 different size cookie cutters, cut 24 bottoms and 24 tops to fit muffin tins.
6. Line the muffin tins, with the bottoms. Spoon a tablespoon of mixture into each one and then put a top onto each one. Pinch the edges together, prick a hole in the top and glaze with beaten egg. Bake 20-30 minutes in a preheated oven 180C.
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