Mini chicken pies - an easy favourite for kids parties/dinners.
I so often get asked for this recipe, a real hit for kids and the parents! Best of all they can be made well in advance and frozen or made a few days before the party or kids dinners.
Ingredients for approximately 24 mini chicken pies (make in muffin trays)
4 x sheets of ready rolled puff pastry
4 x sheets of ready rolled shortcrust pastry
Olive oil spray
For the filling
1 x tablespoon of olive oil
1 x leek, green stalks removed and finely diced
1x whole cooked chicken, shredded into bite size pieces
3 x streaky bacon rashes, chopped finely
Sauté the leek and bacon in olive oil until lightly browned.
Optional extras: Cooked and diced veggies; broccoli, carrots, peas, mushrooms, grated cheese, herbs
4 x tablespoons of butter
3 x tablespoons of flour
1 1/2 cups of milk
1 Cup mild cheese (you can use any cheese, and when making for adults I add extra parmesan)
salt and pepper
To make the white sauce: Melt the butter in a saucepan over a low heat, add the flour and stir constantly once it is combined pour in the milk and stir over a low heat. Keep stirring until the sauce starts to thicken. Add the cheese, salt and pepper and set aside.
Add the filling mix to the white sauce. Allow to cool.
To make the pies: Using the appropriate size cookie cutter(or rim of a glass) to ensure that the pastry lines the base and sides. Line the lightly oiled muffin trays with the pastry. Put a tablespoon of filling into each pastry case. Cut circles out of the puff pastry and place on top to make each pie. Or you can make one large pie for a family dinner.
Bake in a preheated oven at 200 degrees for approximately 15 minutes, or until the pies are golden brown. If at this stage the bases are not completely cooked, remove from the tins and place back in the oven, on an oven tray for a couple more minutes.
The pies can be made ahead of time and frozen or you can reheat when required.