Dinner

Chicken and Leek Pies

Name: Chicken and Leek Pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry, partially thawed; 1 egg, whisked; ½ tsp sea salt flakes; 1 tsp sesame seeds; 2 tbsp extra-virgin olive oil; 1 leek, white and pale green part, thinly sliced; 1 tsp freshly minced garlic; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 1 if you’d prefer to use breast); 200 g (7 oz) mushrooms, sliced (any type – I used Swiss brown); 300 ml (10½ fl oz) thickened (heavy) cream; 1 tsp dijon mustard; 1 tsp chicken stock powder (bouillon); 6 sprigs thyme; 1 cup (130 g) freshly grated gruyere cheese (can be substituted with sharp cheddar); Sea salt flakes, to taste; Cracked black pepper, to taste; 1 tsp sesame seeds

4 servings

portionen

10 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 sheet puff pastry, partially thawed

1 egg, whisked

½ tsp sea salt flakes

1 tsp sesame seeds

2 tbsp extra-virgin olive oil

1 leek, white and pale green part, thinly sliced

1 tsp freshly minced garlic

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 1 if you’d prefer to use breast)

200 g (7 oz) mushrooms, sliced (any type – I used Swiss brown)

300 ml (10½ fl oz) thickened (heavy) cream

1 tsp dijon mustard

1 tsp chicken stock powder (bouillon)

6 sprigs thyme

1 cup (130 g) freshly grated gruyere cheese (can be substituted with sharp cheddar)

Sea salt flakes, to taste

Cracked black pepper, to taste

1 tsp sesame seeds

Anweisungen

Cook the pastry lids

– Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Cut the puff pastry into four even squares and arrange them on a baking tray lined with baking (parchment) paper. Score the puff pastry squares diagonally with a butter knife, every 1.5 cm (1/2 inch). Using a pastry brush, brush the pastry with the whisked egg. Sprinkle it with salt and sesame seeds. Bake for 15 minutes, or until golden and crispy. Remove from the oven and set aside.

Cook the filling

– Meanwhile, heat the olive oil in a large pan over medium heat. Add the leek and cook for 2–4 minutes until softened. Add the garlic and cook, stirring, for a further 30 seconds. Add the chicken and cook for 5–6 minutes, until browned.

Add the mushrooms and cook, stirring, for 3–4 minutes, until softened.

Add the thickened cream, dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened.

Remove from the heat, stir the cheese through and season with salt and pepper to taste.

Allow the pie filling to stand, uncovered, for 5 minutes (it will thicken as it cools).

Assemble and serve

– Remove the thyme sprigs and ladle the filling into four individual small bowls. Top with the puff pastry “lids” and serve immediately.

Notizen

https://www.instagram.com/reel/DGh7dwCTRqM/?igsh=MXdlNmZ1MzhoNDltdw==

Nährwertangaben

Portionsgröße

Kalorien

888

Gesamtfett

59.5 g

Gesättigtes Fett

20.3 g

Ungesättigtes Fett

Transfett

0.5 g

Cholesterin

233.6 mg

Natrium

1733.7 mg

Gesamtkohlenhydrate

40.6 g

Ballaststoffe

3.2 g

Zucker insgesamt

3.4 g

Eiweiß

46.1 g