Creamy chicken and leek pies
1 tablespoon olive oil
750g chicken thigh fillets, trimmed, chopped
2 slices prosciutto, chopped
2 medium leeks, trimmed, halved, washed, sliced
2 tablespoons marsala (optional, see note)
2 tablespoons plain flour
1/2 cup chicken stock
1/2 cup pure cream
1 tablespoon finely chopped fresh chives
2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
1 egg, lightly beaten
1 sheet frozen ready-rolled puff pastry, partially thawed, quartered
1 Preheat oven to 200˚C/180˚C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add prosciutto and leek. Cook, stirring for 5 minutes or until leek has softened. Add marsala (if using). Bring to the boil. Add flour. Stir for 1 minute.
2 Add stock and cream. Bring to the boil. Remove from heat. Stir in chives. Season with pepper.
3 Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve.
Note Marsala is a sweet fortified wine available from bottle shops.
Tip You can use pastry off cuts to make shapes to decorate pies.
Recipe Claire Brookman
Photography Cath Muscat
For more information on The Search For Australia's Best Pie be sure to check out this details here: www.taste.com.au/bestpie2012
I also have 3 copies of this months Super Food Ideas to giveaway. All you need to do it let me know in the comments below either your best pie making tip or your worst pie making disaster.
Entries will close Wednesday 21st of March at 5pm and will be drawn later that evening with the winner being notified on the MahliMoo facebook page and via email.