- Stats: 1689 0 0
- Author: Sara
- Posted: May 29, 2017
- Category: Platy Kitchen
[Recipe] Mini chicken and leek pies
These mini chicken and leek pies are great as starters or party snacks. They’re very quick to make (unless you want to make your own dough) with so many variations to still be explored. This time I used green olives and fresh basil and sage, simply because they were lying around. For a vegetarian option you could replace the chicken and leek with grated courgetts and spring onions, then sprinkle some feta cheese on top. But other combinations will certainly work just as well! If you find a different combination, let us know by posting a picture on the Raging Platypus Facebook page.
Enjoy!
– Sara
(My recipes are intended as seeds for ideas that you can develop, so feel free to add more or less of various ingredients and even add some of your own. Cooking time is approximate.)
Details
- Cook Time: 00:45
- Cuisine: Starter
- Servings: 12
Ingredients
- 200g chicken breast
- 1 leek
- handful sundried tomatoes
- handful cashew nuts
- 50g olives
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- pre-made pizza dough (or make your own)
- any fresh herbs you have lying around (I used basil and a little sage)
Preparation
- 1First prepare your little pie shells. I used a muffin tray to get the size and shape right. Pre-heat oven to 200 °C. Roll out your pizza dough - I'm lazy and don't like making my own, so I used a shop-bought one that comes already rolled out. Using a mug, cut out circles and place them in the muffin tray (don't forget to oil it, so you can get them out). Poke a few holes into them with a fork, to preven the dough raising during baking. This recipe makes enough filling for about 12 little pies. Don't worry about all the left over dough - we'll use it at the end to make the top of the pie. Bake the dough for about 10 min at 200 °C (it's ok if it's not nicely golden coloured yet, we'll bake it some more later).
- 2While the pie shells are in the oven, chop up the chicken and leek into small pieces and fry them in some olive oil. Grind together some salt, peppercorns, cumin seeds and coriander seeds, then use to season the cooking chicken and leek. (Don't forget to check on the pie shells in the oven and take them out!)
- 3Finely chop or blend together the sundried tomatoes, cashews, olives and fresh herbs. You can leave it quite coarse or blend it more finely. Add to the (now cooked) chicken and leek and mix well to combine all flavours.
- 4Spoon the filling into the pie shells and top with strips of dough that you cut out from the leftover dough. Place them on top of the shells. Place back in oven (switch to a top grill function) for another 10min or until they pies are nicely golden. (if you have even more dough left, bake it and use it instead of bread)
- 5Place the beautiful mini pies on a board or serving plate and enjoy!
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