Game Of Chicken Pies
I made these for one of our Game Of Thrones family viewing nights…Game Of Chicken seemed like a suitable title for these creamy home made Chicken, Leek and Bacon Pies.
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 50g butter
- 150g streaky bacon, chopped
- 1 leek, sliced
- 1/4 cup plain flour
- 2 cups milk
- 1/2 cup grated vintage cheddar
- 1 roast chicken, flesh removed and chopped
- sea salt and freshly ground black pepper, to taste
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, lightly beaten
- 2 sheets frozen butter puff pastry, thawed
- sesame seeds, for sprinkling
Melt butter in a large pot and sauté bacon until crisp, add leek ad sauté on medium heat for 5 minutes until softened. Add flour and cook, stirring 1 minute. Add milk and bring to the boil, stirring regularly until thickened. Stir in the cheddar, chicken and season to taste.
Cut shortcrust pastry into 8 squares and use to line the base and sides of 8 x 10 cm metal pie dishes, trimming and patching as needed. Prick with a fork and bake at 200°C for 10 minutes. Brush with egg. Divide filling evenly into the pies. Cut puff pastry into 8 circles to fit the size of the pie tins and press onto the tops, covering the filling and pressing around the edges. Brush with egg and sprinkle with sesame seeds. Bake at 200°C for 20 minutes until puffed and golden brown. Stand for 5 minutes before gently removing from tins with a spatula.
You will need 8 x 10 cm metal pie dishes for this recipe but it can also be made into a large family pie, with or without the shortcrust base.
When baking the pies, if the underside needs more cooking, lower to the base of the oven for 5 minutes towards the end of the cooking time.