Mini Chicken and Leek Pies

Prep: 20 minutes

Cook: 50-60 minutes

Serves: 12

Difficulty:

Cuisine:

Saved:

681

Easy mini chicken and leek pies make terrific party food

Recipe Shopping List

Mini Chicken and Leek Pies

Ingredients:

Mini Chicken and Leek Pies

1/4 cup oil

2 leeks, thinly sliced

350g chicken thigh fillets, chopped

1 1/2 tablespoon thyme leaves

2 tablespoons flour

1 cup chicken stock

2 cups KRAFT Perfect Melt 3 Cheese Blend

3 sheets ready rolled shortcrust pastry, thawed

Thyme sprigs for garnish, if desired

Method:

Mini Chicken and Leek Pies

Heat the oil in a medium saucepan and gently cook the leeks for 15 minutes or until softened. Increase the heat, add the chicken and thyme and saute until the chicken is browned
Sprinkle over the flour and cook, stirring for 1 minute. Stir in the stock and simmer gently for 20 minutes. Remove from heat and stir in half the cheese. Allow to cool
Cut 12 x 12cm circles of pastry. Gently press into greased 1/3 cup muffin pans, pastry will come above the top of the pan. Spoon chicken mixture into pastry
Gently pleat and fold in the pastry to form a collar around each pie. Sprinkle with the remaining cheese
Bake in a hot oven 200°C for 15 minutes or until tops are golden. Cool slightly before removing from tins. Serve warm or cool, garnished with thyme if desired