Chicken, Leek and Parsley Pies

cook 30 mins
  • 375 g (12 oz) ready-rolled shortcrust pastry
  • 1 egg, beaten
  • 50 g (2 oz) butter
  • 375 g (12 oz) chicken, diced
  • 2 leeks, finely chopped
  • 4 tablespoons chopped parsley
  • 150 ml (1/4 pint) white wine
  • 150 ml (1/4 pint) double cream
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • Unroll the pastry and use a 15 cm (6 inch) saucer as a template to cut 4 circles. Place on a large baking sheet lined with baking parchment. (If you have time, cut leaves from the trimmings and place 4 on top of each circle.) Glaze with beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until golden and crisp.
  • Meanwhile, heat the butter in a large, heavy-based frying pan and cook the chicken over a high heat for 10 minutes or until golden. Add the leeks and cook, stirring occasionally, for a further 5 minutes or until soft. Add the parsley and the wine. Stir, increase the heat and boil to reduce the wine by half.
  • Add the cream and mustard and heat through, without boiling, for 1 minute until piping hot. Season generously and ladle the chicken mixture on to 4 warmed serving plates. Top each with a pastry circle and serve with vegetables.
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