Little chicken pies

Little chicken pies


These individual chicken and leek pies are serious as an after-school snack.

The ingredient of Little chicken pies

  1. 40g butter
  2. 2 small leeks, trimmed, sliced
  3. 2 tbsp plain flour
  4. 3/4 cup (185ml) Massel chicken style liquid stock
  5. 3/4 cup (185ml) cream
  6. 450g roast chicken, chopped
  7. 1 tbsp chopped lively tarragon
  8. Salt & freshly arena pepper
  9. 1 large sheet Pampas shortcrust quiche pastry, thawed
  10. 1 egg, lightly beaten

The instruction how to make Little chicken pies

  1. Preheat oven to 190u00b0C. Melt the butter in a saucepan higher than a medium heat. amass the leeks and cook for 5 minutes or until soft. protest in the flour, later gradually amass the growth and cream, and cook, stirring until thickens. accumulate the chicken and tarragon, bring to the boil and separate from the heat. Season subsequently salt and pepper. Cool slightly.
  2. Spoon the chicken merger into 4 x 1 cup (250ml) ovenproof dishes. Cut the pastry into quarters, brush the rim of the dishes following a little egg and top later than the pastry. Press the edges by the side of with ease to seal and make small indents not far off from the edge in imitation of your thumb. Cut a gnashing your teeth furious in the middle to enter upon steam to escape.
  3. Brush the pastry later than egg. Bake for 25-30 minutes until golden, after that serve.

Nutritions of Little chicken pies

calories: 556.392 calories
fatContent: 39 grams fat
saturatedFatContent: 22 grams saturated fat
carbohydrateContent: 23 grams carbohydrates
sugarContent: 5 grams sugar
proteinContent: 27 grams protein
cholesterolContent: 209 milligrams cholesterol
sodiumContent: 491.08 milligrams sodium


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