Leek Mushroom and Chicken Mini Pie

Harlo everyone, It is August, winter is ending soon. What can be compared with a pie dish during the cold winter? Especially these little cutties can storm up any winter dishes. Leek, mushroom and chicken, a perfect combination to me. With a star-shaped crispy pastry on the top, I bet you can have five in a time when they just come from the oven. With the secret Edem cheese in the middle of the pie, it is like a sunshine in the wet winter shining in this mini pie.

Leek mushroom and chicken mini pie (make 18)

Ingredient:
250g chicken mince
1 tsp soy sauce
1 tsp fish sauce
2 tsp corn flour
25g butter
1 medium carrot, diced
1 medium leek, thinly sliced
200g button mushroom, diced
2 tbsp plain flour
2 tbsp chicken stock powder
1 tsp dried oregano
1 cup hot water
½ cup dried white wine/ verjuice
4 strings fresh thyme
18 cubes edem cheese (about 1cm x 1cm x 1cm cube)
4 sheets frozen puff pastry, thawed
1 egg, beaten with 1 tsp of milk

Method:

1. Marinate chicken mince with salt, pepper, soy sauce, fish sauce and corn flour for at least 10 minutes;


2. Brown chicken on a hot pan with enough olive oil, set aside and cool;


3. Melt butter on a big fry pan. Cook carrot for 2-3 minutes then stir in leek for 1 minute or until soft. Add in mushroom and stir until mushroom is brown all through;


4. Stir in plain flour for 1 minute and well mix;


5. Add chicken back into the pan and add chicken stock and oregano, stir until well mix;


6. Add in hot water (until just cover the chicken – maybe need more hot water or less than 1 cup depending on the size of the pan);


7. Add in dried wine or verjuice and stir the mixture until well combine (try to scrap the bottom of the pan to get all the goody);


8. Put in thyme and season with salt and pepper. Simmer with lid for about 10-15 minutes until the mixture is thickened;


9. Turn off heat and cool;


10. Preheat oven to 200oC;


11. Greased 2 12-holemuffin trays. Using a 7.5cm round cookies cutter to cut 18 round pastry from 2 sheets puff pastry and a star-shaped cookies cutter to cut 18 star pastry from another 2 sheets puff pastry ( you now got 18 round and 18 star–shaped pastry);


12. Gently press the round pastry into the muffin tray to form a small casing;


13. Remove the thyme from the pie filling and spoon about 1½ tablespoon of filing into the pastry case to about ¾ full. Repeat until all case is filled;


14. Put one cube of cheese in the middle of the pie and gently press into the filing;


15. Brush the edge of the pie with beaten egg, then top the pie with the star-shaped pastry and brush the star-pastry with beaten egg;


16. Bake in a preheated oven at 200oC for 30-35 minutes or until golden brown;


17. Set aside and cool for 5-10 minutes before serving.

It seem like a complexdish to make, however, it is not. I think itwill take about 50 minutes including the baking time. Better be fast to cook this before the winter end. It is definitely a recommended dish for Xmas due to the little star on the top. Hope you will like it. See you soon.