Traditional British Mini Chicken & Mushroom Pie

• Meat

  • 400 g Chicken breast

• Produce

  • 300 g Chestnut mushrooms
  • 2 Leeks
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 400 g All-purpose flour
  • 2 tbsp All-purpose flour
  • 1 pinch Salt

• Oils & Vinegars

  • 3 tbsp Extravirgin olive oil

• Dairy

  • 200 g Butter
  • 2 tbsp Butter
  • 100 ml Double cream, fresh

• Beer, Wine & Liquor

  • 1/2 glass White wine, dry

• Liquids

  • 120 ml Water

Found on thepetitecook.com

Description

Ingredients

• 400gr/ 14oz all purpose flour
• 200gr/ 7oz cold butter, cut into chunks
• a pinch of salt
• 120ml/ 3fl oz very cold water
• 400gr/14oz chicken breast, cut into small cubes
• 300gr/10oz chestnut mushrooms, sliced
• 2 leeks, finely sliced
• 2 tbsp butter, softened
• 2 tbsp all purpose flour
• 2 cups chicken stock
• ½ glass dry white wine
• 100ml/3.5fl oz fresh double cream
• 3 tbsp Extravirgin olive oil
• 2 tbsp fresh thyme leaves
• 1 egg + 2 tbsp water whisked together, for brushing

Directions

• In a blender, put together flour,butter, and a pinch of salt and pulse until the mixture is sandy-looking.
• Transfer the mixture into a large bowl. Knead quickly while gently pouring cold water in, until the dough is compact, firm and elastic enough.
• Shape the dough into a rectangular, and wrap in plastic film. Let refrigerate for at least 40 min.
• In the meantime, prepare the creamy filling.
• In a very large skillet heat the olive oil, add the sliced leeks and stir-fry for about 5 min, or until crisp.
• Add the chicken, searing well the meat on all sides; Finally, add the mushrooms. Pour the white wine in and season with salt and pepper. Allow the alcohol to evaporate, then pour ⅓ cup of chicken stock in, and simmer until chicken is cooked through.
• In a saucepan melt the butter and add the flour, stirring with a whisk.
• Pour in the remaining chicken stock, stirring constantly to prevent lumps from forming. Thicken the cream over low heat and then add it to the chicken.
• Add fresh thyme leaves and double cream, cook over low heat for about 5 min,until the filling has thicken enough.
• Roll out pastry into ⅓ inch high sheet. Cut out 16 10cm circles and use half to line 8 non-stick tart tins. Reserve the remaining pastry to top the pies.
• Pour 2-3 generous tbsp of chicken&mushroom mixture into the center of each pie, forming a mound.
• Cover each pie with a spare pastry circle, pressing the edges gently to firmly adhere and prevent from leaking.
• Brush the pies with the egg and water mixture and sprinkle with a little sea salt.
• Bake in a preheated oven to 190 ° C for about 50 minutes, until the pies are golden on top. Allow to rest 10 min outside the oven before serving and enjoy!