Easy Chicken & Leek Pies with Bacon

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– Shortcut pastry – Puff pastry  – Butter – Chicken thigh fillets  – Leeks – Garlic – Bacon – Cooking cream – Chicken stock powder – Egg

Ingredients

what you'll need:

Make Pie Filling

Brown the chicken thighs in a pan with butter. Add the leeks, bacon and garlic and cook until the leeks have softened. Add the cooking cream and vegetable stock and bring to a low simmer. Cook until thickened.

Cut the Pastry

Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets. Use your fingers to press them into the muffin tray holes

Assemble the Pies

Divide the pie filling equally between the 12 muffin tray holes (being sure not to over-fill). Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets and place them over top. 

Bake

Brush over the whisked egg and sprinkle with sesame seeds and bake until crisp and golden

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