Chicken, Leek & Tarragon Mini Pies

Still struggling with the rotation of iphone pictures, sometimes it works, sometimes not ... today is a not day!

Recently Hubby and I met up with family for a little picnic.  Once of our contributions were these lovely little mini pies.  A little preparation is required, but they were certainly worth it as the taste was fantastic and they were received very well indeed.

Chicken, Leek & Tarragon Mini Pies

Makes approx 12 if using deep muffin pan or 18 if using standard pie tray

Pastry

500g plain flour

1/2 tsp salt

250g chilled unsalted butter, cubed

1 medium egg, beaten

Filling

1.3kg FR chicken

1 stick of celery, rough chopped

1 large carrot, rough chopped

6 black peppercorns

Large bunch of fresh tarragon, chopped, leaving 3 sprigs for stock

Knob of butter

1 tbsp olive oil

1 onion finely chopped

1 large leek, thinly sliced

1 tbsp plain flour

100ml double cream

Put the chicken in a large pan of water, add the celery, carrot, pepper and tarragon sprigs.  Bring to the boil and simmer for 45 mins.  Remove the chicken and set aside to cool.  Strain the stock, then put back onto boil and redice for 10 mins.  Leave to cool.

Make the pastry, sift the flour and salt and mix, add the butter rub together till you have a breadcrumb consistency, then add 6-7 tbsp water and mix together into a ball.  Turn out onto floured surface and knead until smooth, form into a ball cover in clingfilm and place in fridge for 30 mins.

Heat the knob of butter in a frying pan and soften the onion and leek gently for 10 mins, stir in the flour and then cool.

Take the skin off the chicken and discard.  Gently shred the chicken, take 300g (saving the rest for other dishes) and add the chopped tarragon and the leek mixture, stir in the cream and 100ml of the reserved stock.  Season.

Pre-heat the oven to 220oc/200oc fan/GM7.  Take the pastry and divide off one third, set aside.  roll out remainder to about 3mm thick and cut out using approx 9cm dia form (11cm if using the deep muffin tin) place in the tin and spoon filling int the moulds.

Using the final third pastry roll out the lids and cut, using a smaller form.  Brush the edges with egg place on top, crimp together, brush lid with egg, cut a little cross on top.

Place in oven for 25mins.  Remove and cool slightly before transferring pies onto wire rack.  Eat!