Mini chicken and leek pies

Creamy chicken and crunchy celery make for a moreish filling in these mini chicken pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

Ingredients

3/4 cup (180ml) chicken stock

1/2 cup (125ml) dry white wine

2 single (500g) chicken breast fillets

20 gram butter

1 medium (350g) leek, finely chopped

1 stick (75g) celery, finely chopped

1 tablespoon plain flour

2 teaspoon fresh lemon thyme leaves

1/2 cup (125ml) cream

1 teaspoon dijon mustard

salt and freshly ground black pepper

4 sheets shortcrust pastry

3 sheets butter puff pastry

1 egg yolk, lightly beaten

extra lemon thyme leaves

Method

Combine stock and wine in a medium saucepan; bring to the boil. Add the chicken, return to the boil. Cover with a lid. Remove from heat; stand chicken for 10 minutes or until it is cooked through. Reserve 3/4 cup (180ml) cooking liquid; chop chicken finely.

Melt butter in a pan; cook leek and celery, stirring, until soft. Stir in flour and thyme and stir until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat and cool slightly.

Preheat the oven to hot, 220C/200C fan-forced. Grease 3 x 12-hole patty pans. Using a 7cm cutter, cut 36 rounds from the shortcrust pastry. Press into prepared pans. Spoon 1 tablespoon of chicken mixture into each pastry case. Using a 6cm cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids, brush with egg yolk and sprinkle with extra thyme leaves.

Bake mini chicken pies on the lowest shelf in a hot oven for 15 minutes or until browned.