Chicken and Leek Pies
½ C plain flour
½ t cayenne pepper
½ t white pepper
1 t salt
500 g chicken breasts, 2cm cubed
2 T olive oil
25 g butter
2 leeks, white part only, sliced
2 cloves garlic
1/3 C white wine or water
1 C chicken stock
½ C cream
1 C fresh peas, boiled 5 mins
1 T chopped tarragon
¼ C chopped parsley
300 g puff pastry (4 sheets)
3 egg yolks, lightly beaten
½ t cayenne pepper
½ t white pepper
1 t salt
500 g chicken breasts, 2cm cubed
2 T olive oil
25 g butter
2 leeks, white part only, sliced
2 cloves garlic
1/3 C white wine or water
1 C chicken stock
½ C cream
1 C fresh peas, boiled 5 mins
1 T chopped tarragon
¼ C chopped parsley
300 g puff pastry (4 sheets)
3 egg yolks, lightly beaten
Preheat oven 180°C. Combine flour, peppers, salt in bowl. Add chicken and toss well, brown in heated oil and butter, remove. Cook leeks and garlic in pan 5 mins until soft, add water and boil 1 min. Add stock and cream, simmer gently 5 mins, add chicken, peas, tarragon 1 min. Remove from heat and cool, stir in parsley. Line pie dish(es) and fill with chicken filling. Brush edges with egg yolk and use fork to seal top, glaze top with yolk and pierce top. Bake 35 mins until golden brown.