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  1. #1
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    Join Date
    Apr 2009

    Default Chicken & vegetable pies

    *Image Removed*


    * 1 tbs olive oil
    * 30g butter
    * 500g chicken breast fillet, cut into 2cm chunks
    * 1 leek, white part only, finely sliced
    * 1 garlic clove, crushed
    * 1 tbs flour
    * 1/3 cup (80ml) white wine or water
    * 1 cup (250ml) chicken stock
    * 1/2 cup (125ml) thick cream
    * 1 large carrot, peeled, cooked, diced
    * 1 large potato, peeled, boiled, diced
    * 1 cup frozen peas, cooked
    * 1 tbs chopped fresh or 1/2 tsp dried tarragon
    * 4 sheets puff pastry, thawed
    * 1 egg, lightly beaten


    1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
    2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
    3. Preheat the oven to 200C.
    4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
    5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

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