chicken and brie puff pie
How to make chicken and brie puff pie recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
320 g (10¾ oz) ready-rolled sheet of puff pastry
1 small egg, beaten
1 tablespoon olive oil
2 leeks, chopped
150 g (5 oz) baby button mushrooms, halved
350 g (11½ oz) ready-cooked chicken, diced
100 g (3½ oz) Brie cheese, sliced
4 slices of prosciutto, cut into strips
1 teaspoon chopped thyme leaves (optional)
4 tablespoons half-fat crème fraîche
salt and pepper
Method:
Line a baking sheet with baking paper. Unroll the pastry, place a pie dish on it upside down and cut around it. Place the pastry on the prepared sheet, brush with beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until puffed up and pale golden.
Meanwhile, heat the oil in a large frying pan, add the leeks and cook for 3–4 minutes until softened. Add the mushrooms and cook for a further 3–4 minutes until soft and golden. Add the remaining ingredients, season to taste and cook until the chicken is hot.
Put the filling into the pie dish, top with the pastry lid and return to the oven for 3–4 minutes or until the pastry is golden and crisp.
For chicken, Brie & thyme melts, split 1 baguette in half lengthways and then widthways to make 4 equal pieces. Spread each cut side with 2 tablespoons onion chutney. Take 200 g (7 oz) chunky sliced ready-cooked chicken, 150 g (5 oz) sliced Brie, 150 g (5 oz) halved cherry tomatoes and 1 teaspoon thyme leaves and place equal amounts of each on the bread.
Drizzle each slice with ½ teaspoon olive oil, place on a rack and slide under a preheated medium-hot grill for 5–6 minutes until melted and golden. Serve with rocket leaves. Total cooking time 10 minutes.
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