Chicken, leek, and mushroom mini pies

SERVES 4

Ingredients:

2 tbsp olive oil

4 tbsp butter

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

1 leek, finely chopped

1 garlic clove, finely chopped

8oz (225g) mushrooms, coarsely chopped

1–1¼lb (500g) skinless boneless chicken breasts, diced

1 tbsp chopped thyme leaves

finely grated zest of 1 lemon

¼ cup dry white wine

1 cup heavy whipping cream

3 sheets ready-rolled puff pastry

2 large eggs, lightly beaten

sea salt and freshly ground black pepper

mixed green leaves and herbs, for serving

tomato relish, for serving

Method:

1 Preheat the oven to 400°F (200°C). Brush two 12-cup mini muffin pans with olive oil. Heat the oil and butter in a saucepan over low heat. Add the onion, carrot, and celery, and cook for 5 minutes. Add the leek, and cook until wilted. Add the garlic, and cook for 30 seconds. Add the mushrooms, and cook, for another 5 minutes.

2 Increase the heat to medium. Stir in the diced chicken, thyme, lemon zest, and wine. Cook for 15–20 minutes, until cooked through. Add the cream, and season with salt and pepper. Continue to cook for 5 minutes, until the mixture starts to thicken.

3 Cut 24 2½in (6cm) circles from the puff pastry. Line each mini muffin cup with a pastry circle, and spoon in the chicken mixture. Top each cup with a 2in (5cm) circle cut from the remaining puff pastry. Brush the tops with the egg, and slit with a knife. Bake for 15–20 minutes. Invert the pans onto a wire rack. To serve, divide the pies evenly among 8 warm serving plates. Scatter some mixed leaves and herbs over the top, and place a spoonful of tomato relish on the side. Serve immediately.

Chicken, leek, and mushroom mini pies