CHICKEN AND LEEK PIES

Canning Gazette - - FOOD -

IN­GRE­DI­ENTS

3 chicken thighs (375g), cut into 2cm pieces

2 tsp olive oil

2 rash­ers ba­con, chopped 1 leek, finely chopped 2 gar­lic clove, crushed

2 tsp finely chopped thyme 2 tsp di­jon mus­tard 4 tbs creme fraiche 4 sheets of puff pas­try METHOD 1. To make fill­ing, toss the chicken with the oil. Sea­son. 2. Heat a fry­ing pan over medium-high heat, cook the chicken for 5 min­utes. Add the ba­con and cook for a fur­ther 3 min­utes.

3. Re­duce heat to low and add leek and gar­lic. Cook, stir­ring oc­ca­sion­ally, un­til soft. Stir in thyme. Re­move from heat. Stir in creme fraiche and di­jon mus­tard.

4. Us­ing your Kmart pie maker sten­cil, chop out the base and top of your pies in your puff pas­try sheets. Use the larger sten­cil for the base of the pie.

5. Place the large puff pas­try cir­cle on the base of the pie maker, press­ing down on the pas­try to make a bowl. Scoop in the fill­ing un­til level with the top of the pas­try. Place the sec­ond piece of pas­try on top and close the pie maker and cook for 8 min­utes (or un­til the pas­try is golden).

6. En­joy your de­li­cious pies.

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