Chicken pie tree
2 tablespoons olive oil 1 leek, washed and chopped 1 cup cooked chicken (leftover or from rotisserie chicken, skin and bones removed) 1/4 cup sour cream or Greek yoghurt 1 packet puff pastry, defrosted 1 egg, beaten with 1 tablespoon of water to make an egg wash Method: 1. Preheat oven to 220ºc. 2. Heat oil in a large pan and fry leeks until light golden brown, about 2-3 minutes.
3. Remove from heat and mix in the shredded chicken and sour cream (or yoghurt). Cover with a tea towel until needed.
4. Roll out puff pastry on a lightly floured surface. Cut into circles using a large circle cookie cutter. Reserve half the circles (to use as base of pies), then use a small star shaped cookie cutter to cut a star shape out of the middle of the rest of the pastry circles (for the tops of the pastries).
5. Place a teaspoon of chicken filling on each of the full circles. Place a star cut-out pastry circle on top and crimp the edges using a fork to pinch it together. Place pastries on a baking sheet brush with beaten egg. Bake for 15-20 minutes or until golden brown.