Chicken And Leek Puff Pastry Pies – a delicious recipe with butter, leeks, chicken, sour cream, wholegrain mustard, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the filling, melt the butter in a pan and saute the leeks over medium heat for 5-6 mins until softened. Leave to cool. Mix the chicken, leeks, sour cream and mustard in a bowl and season with salt and freshly ground black pepper. Preheat the oven to 400u00b0F.
2
For the pies, roll out the pastry to about 1 inch thickness and cut out 12 x 5 inch diameter circles. Place 6 of the circles on a large baking sheet lined with parchment paper. Brush the edges of each circle with beaten egg. Pile 1/6 of the filling in the center of each and top with another pastry circle, pressing the edges together to seal well. Crimp the edges with your fingertips.
3
Cut a small slit in the top of each pie and brush the pie tops with the rest of the beaten egg. Bake 30-40 mins until risen, crisp and golden. Serve warm or cold.
258
kcal
Calories
18
g
Fat
2
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tbsp butter, 2 None small leeks, trimmed and thinly sliced, 1/2 lb skinless cooked chicken breast, chopped, 2/3 cup sour cream, and more.
Yes, Chicken And Leek Puff Pastry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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