Ingredients
1 tbsp butter
300g chicken breast
diced small
1 cup leeks
finely sliced (approx 15 cm piece will be enough)
salt and pepper
to taste
0.5 lemon
for juice
4 eggs
½ cup thickened cream
½ cup milk
½ cup cheddar cheese
grated
2-3 puff pastry
Equipment
- 1 Frying pan with lid
- 1 Small bowl
- 1 Jug
- 1 Fork
- 1 Muffin tins (2)
- 1 Wire rack
Instructions
- In a frying pan, melt butter over medium-high heat and add seasoned diced chicken. Cook for 1-2 minutes then add leeks.
- Stir to combine, then squeeze juice from half a lemon and put on a lid. Saute for five minutes.
- Remove from heat and place mixture in a small bowl to cool.
- Take pastry sheets from the freezer and allow to defrost on bench.
- In a jug, combine eggs, cream and milk. Mix with a fork and leave in fridge until ready.
- Preheat oven to 180C. Spray 2 muffin tins with oil and cut out pastry rounds approx 8 cm in diameter and place one inside each muffin mold, gently pushing it toward the bottom.
- When the chicken and leek mix is cool, add a small amount to each pastry round, followed by the cream mixture.
- Just before you pop them in the oven add grated cheese on top.
- Bake in the oven for 20 minutes then cool on a wire rack.
Notes
Tip
If your pastry is too soft, put it back in the fridge for 15 minutes to firm up and you will have a better puff!
Tip
If you have extra liquid in the bottom of your cooked chicken/leek mix, drain before use.
Variation
You can also use pork or chicken mince if you dont want to dice up the chicken; just make sure you separate the meat when cooking.
