Ingredients
| 2 Tbsp | Olive oil |
| 650 g | Chicken mince (Main) |
| 2 | Leeks, chopped |
| 1 | Onion, chopped |
| 2 | Garlic cloves, crushed |
| 3 tsp | Plain flour |
| ½ cup | Chicken stock |
| ⅔ cup | Cream |
| 1 Tbsp | Tarragon leaves, chopped |
| 1 to taste | Salt & freshly ground pepper |
| 4 sheets | Shortcrust pastry, thawed |
| 1 | Egg, lightly beaten |
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Directions
- Preheat oven to 190 degC.
- Heat 1 Tbsp oil in large frying pan over high heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4-5 minutes or until golden.
- Remove from the pan and set aside. Add the remaining oil, leek, onion and garlic to the pan and cook for 2- 3 minutes or until softened.
- Return the mince to the pan with the flour and stock and cook for 2 minutes or until thickened.
- Stir through the cream, tarragon, salt and pepper and set aside.
- Cut 4 x 20cm rounds from the pastry and use to line 4 x 10cm round lightly greased springform tins lined with non-stick baking paper.
- divide the mince between the tins and fold over pastry to enclose. Brush with egg and bake for 40 minutes or until golden.
Tips and tricks: You can make the filling for the chicken pies up to 1 day beforehand. Place the mixture in the fridge until you're ready to make the pies. To test your chicken is cooked, insert a skewer into the thigh. If the juices run clear, not pink, it's cooked. Cover the chicken with aluminium foil and allow to rest for 10 minutes before carving.
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