Mini Chicken and Vegetable Pies
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- Ingredients
- 1 onion (diced)
- 1 clove garlic cloves (diced)
- 2 Tbsps olive oil
- 21 ozs Chicken breasts (diced)
- 2 carrots (diced)
- 7 ozs Broccoli
- 1 Tbsp fresh thyme (chopped)
- 1 Tbsp all-purpose flour
- 2 Tbsps tomato puree
- 1 ⅓ cups chicken stock
- olive oil (for the ramekins)
- 16 ozs Puff pastry
- 2 egg yolks
- 2 Tbsps cream
Preparation steps
1.
Fry the onion and garlic in hot oil until golden brown. Add the chicken and fry for 2-3 minutes. Add the carrots, broccoli and the thyme and stir in the flour and the tomato purée. Deglaze with the stock and simmer for around 15 minutes until thick. Season with salt and ground black pepper and remove from the heat.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush 10 ramekins with oil.
3.
Roll out the pastry approx. 3-4 mm and cut out 10 circles the size of the ramekins and 10 a little bigger. Place the larger circles in the ramekins, fill with the chicken mixture and top with the smaller circles pressing the edges together firmly.
4.
Mix the egg yolks with the cream and brush onto the pies. Bake for around 35 minutes until golden brown. Remove from the ramekins and serve.
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