Chicken, leek and brie pies
Photo by Babiche Martens
Chicken and brie is a combination that came about in the 70s - very fancy indeed! Add leeks, chicken stock, plenty of seasoning and place in pastry for a very edible pie. I like to use shortcrust pastry for the bottom - blind bake it to ensure it doesn't become soggy when the filling is added. This is not essential, but preferable. Puff pastry on the top creates a light, crunchy topping; the egg wash adds a shine.
|1||Leek, large, chopped|
|2||Garlic cloves, crushed|
|400 g||Chicken, chopped|
|½ cup||White wine|
|½ cup||Chicken stock|
|½ tsp||Salt & freshly ground pepper|
|2 Tbsp||Cornflour, mixed with a little water|
|¼ cup||Tarragon, or parsley, chopped|
|400 g||Puff pastry|
|1||Egg, lightly beaten|
|1 serving||Sesame seeds, to garnish|
- Melt the butter in a large pot, add the leek and garlic, then cook on a low heat without browning for 8 to 10 minutes.
- Turn up the heat a little, add the chicken, and stir for 3 or 4 minutes.
- Add the wine and stock, and cook for 5 minutes, until the chicken is cooked through. Season with salt and pepper.
- Add the cornflour mix, stirring until the filling has thickened. Remove from the heat, and cool. Add brie and tarragon.
- Preheat the oven to 200C. Roll out the pastry on a lightly floured bench.
- Cut the pastry to fit the tins, and cut the tops out and set aside.
- Line the tins and bake blind for 10 minutes. Remove.