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Chicken & Vegetable Pies
By Andy | November 20, 2008
Chicken & Vegetable Pies
Makes 10
Prep time : 20 minutes
Cooking time : 55 minutes
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Ingredients
50 grams butter.
1 leek, sliced thinly.
1 cup corn kernels.
1/2 cup sweet potato, grated.
1/4 cup plain flour.
1 1/2 cups chicken stock.
1 barbecued chicken, meat removed and shredded.
1/4 cup flat-leaf parsley.
1/4 cup romano or parmesan cheese.
2 tablespoons olive oil.
15 sheets filo pastry.
Method
Preheat oven to 180 C. Grease muffin tins - ten 3/4 cup capacity texas muffin holes will be needed for this recipe.
Over medium heat, melt 1 tablespoon butter in a saucepan.
Add leek and cook stirring for 2-3 minutes or until soft.
Add corn kernels and sweet potato and cook for a further 2 minutes. Pour mixture into a large bowl.
Return pan to medium heat and add another tablespoon of butter. Add flour and cook stirring for 1 minute.
Remove from heat and gradually add stock, whisking until smooth.
Return pan to heat and cook stirring with a wooden spoon for 5 minutes, or until the sauce comes to the boil.
Add the sauce, chicken, parsley and cheese to leek mixture. Ensure ingredients are well combined. Cover and set to one side to cool.
Melt remaining butter and mix with olive oil in a bowl.
Brush one sheet of pastry with oil mixture, then top with another sheet. Repeat until there are three layers of pastry.
Cut pastry in half and then each half into 3 crossways to make 6 pieces.
Repeat with remaining pastry and butter & oil mixture to result in 30 pieces.
Gently press three pieces into each muffin hole, ensuring the base and sides have been covered.
Spoon the chicken and vegetable mixture into the pastry cases, until they are almost full. Fold the pastry edges over the tops to enclose.
Bake for 35 to 40 minutes, or until golden and crisp.
Serving
Leave pies in pan for 5 minutes before removing.
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Topics: Chicken & Other Poultry |
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