Simple chicken ‘muffin’ pies.
Cook time: 45 mins | Prep time: 25 mins | Makes: 6
Ingredients.
50 g unsalted butter
1 large leek, finely diced
500 g chicken tenderloins, roughly diced
200 g Swiss brown mushrooms, sliced
4 garlic cloves, finely chopped
½ teaspoon fine sea salt
1 tablespoon Dijon mustard
250 ml thickened cream
3 g thyme leaves
2–3 sheets puff pastry, cut into 12 cm squares
olive oil spray or melted butter, for greasing
season to taste
Method.
1. Preheat the oven to 180°C fan-forced. Grease 8 holes of a muffin tray.
2. Melt the butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes, or until softened.
3. Add the chicken, mushrooms, garlic, salt and Dijon mustard. Cook for 5 minutes, stirring occasionally, until the chicken begins to colour and the mushrooms soften.
4. Pour in the cream and simmer over medium–high heat for 8–10 minutes, until the cream has thickened. Remove from the heat and set aside to cool for 15 minutes. Stir through the thyme leaves.
5. Gently press the pastry squares into the prepared muffin holes, allowing the edges to overhang. Spoon the chicken mixture generously into each pastry case. Fold the overhanging pastry over the filling to enclose.
6. Bake for 40-45 minutes, or until the pastry is puffed and golden. Cool in the tray for 10 minutes before serving with a side salad.
