Mini Chicken and Leek Pie
Quick easy chicken and leek pies using leftover chicken meat, ramekin dishes and pre-rolled puff pastry.
Servings: 4
Calories: 469kcal
Equipment
- 4 small pie dishes or ramekins
- 1 flat baking sheet
Ingredients
- 1 whole leek cleaned and diced
- 15 g butter
- 200 g cooked chicken diced (from a leftover roast is perfect)
- 4 bacon slices cooked, chopped into small chunks
- 150 ml water boiling, from the kettle
- 2 tbsp parsley sauce granules
- 150 g puff pastry pre-made roll
- 1 tbsp olive oil for brushing
Instructions
- Preheat the oven to 200c / Gas 6. Remove the pre-rolled pastry from the fridge 30 minutes before you need to use it.
- In a medium size saucepan, melt the butter and fry the onion until it goes golden but not brown. Add the chicken and bacon pieces and stir.
- Add the parsley sauce granules and a little boiling water from the kettle. Beware of adding too much of either granules or water – it is better to go slowly and add a bit more until you have a thick saucy consistency rather than one close to soup.
- Unroll the sheet of puff pasty. You can use circular cutters to make lids if you wish however I simply cut mine with a knife and tucked the corners in.
- Spoon the pie filling mixture into ramekins so they are three quarters full.
- Top each ramekin with a pastry lid, brush the lids with a little olive oil.
- Place the ramekins on the baking sheet and bake for 18-20 minutes until golden brown.
- Serve the pies in their dishes on the plates alongside vegetables and gravy.
Notes
As an alternative to bacon rashers, you could use cooked ham or gammon.
If you don't eat pork you can leave these out and up the quantity of chicken.
