
Mini Chicken, Leek & Mushroom No Dish Pies
Find out how to make mini chicken, leek and mushroom no dish pies with this easy recipe – made with Jus-Rol’s ready rolled shortcrust pastry sheets.
Quick Stats
Easy
12 Mini Pies
20 minutes bake time
Mini Chicken, Leek & Mushroom No Dish Pies
Find out how to make mini chicken, leek and mushroom no dish pies with this easy recipe – made with Jus-Rol’s ready rolled shortcrust pastry sheets.
Ingredients
- 4 Jus-Rol, Shortcrust pastry ready rolled sheet
- 6 leeks, Halved lengthways and thinly sliced
- 150g butter
- 900g chicken breasts, cut into strips
- 200g chestnut mushrooms, halved and sliced
- 375ml white wine
- 150ml crème fraiche
- 4 Fresh sprigs of thyme , plus extra for serving
- Seasoning
- 1 Egg, beaten
- Handful sesame seeds
Equipment required
- Large frying pan
- Frying pan
- Slotted Spoon
- Baking Sheet
- Baking paper
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- In a large frying pan sauté the leeks in butter until just tender, remove with a slotted spoon, add the chicken and cook until sealed on all sides. Add mushrooms and continue cooking for a further 4 -5 minutes.
- Stir in wine and bubble over a medium heat until the liquid is reduced to a third, remove from the heat and stir in leeks, crème fraiche, a few thyme leaves and seasonings. Allow to cool.
- Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
- Take the pastry sheets and cut 12 x 16cm discs and 12 x 11cm discs and lay the large pastry discs on a lined baking sheet. Divide the cooled chicken mixture between them, spreading into an even layer, leaving a border round the edge of each approx. 2cm.
- Brush the borders with beaten egg, and lay the smaller pastry discs over the filling.
- Bring up the pastry borders and pinch into the top pastry to form a seal, brush again with beaten egg glaze. Make two small steam holes in the top of each pie and bake for 18 – 20 minutes until pastry golden brown. Sprinkle with sesame seeds and a little thyme and serve.