With tons of creamy, chunky filling encased in buttery gluten-free pastry, these mini chicken, leek and bacon pies are the ultimate comfort food.
Mini Chicken, Leek and Bacon Pies
- 1 quantity of gluten-free shortcrust pastry chilled for 25 minutes
- 1 egg beaten
- handful of poppy seeds optional
For the filling
- 250 g boneless skinless chicken thigh fillets
- 100 g smoked streaky bacon diced
- 90 g leek chopped
- 2 tablespoons gluten-free plain flour plus extra for dusting
- 400 ml gluten-free chicken stock
- sprig of fresh rosemary finely chopped
- salt and pepper
- 2 tablespoons double cream
- For the filling, cut the chicken into small strips no more than 2cm long. Place a large pan over a medium heat, add your bacon and fry until the fat begins to brown, then add your leek and chicken strips. Fry for 3–4 minutes, occasionally stirring, until the chicken is sealed.
- Add in your flour and mix until everything is evenly coated, then add the stock and rosemary, and season with salt and pepper.
- Bring to the boil and simmer for 10 minutes or until the gravy has nicely thickened. Remove from the heat and, after 5 minutes, stir in the cream and leave to cool.
- Preheat your oven to 220°C.
- Remove your pastry from the fridge – if it feels really firm when you take it out, leave it out at room temperature briefly. Don’t handle your dough excessively as this will warm it up and make it more fragile. Cut the ball of pastry in half and lightly flour your rolling pin. On a sheet of non-stick baking parchment, roll out one portion of the dough to 3mm thick.
- If using a round 10cm pie dish, cut out a 12cm circle from your rolled-out pastry. Transfer this to a pie dish and gently push the pastry in, using your fingers, leaving a little overhang, but trimming off any excess that hangs down over the edge of the dish. If using a rectangular pie dish, ensure that you have rolled your pastry into a rectangular shape, then simply transfer the pastry to the pie dish as above, trimming any excess.
- Form the leftover pastry scraps back into a ball and re-roll out to a 3mm thickness. Place your second pie dish face down onto the rolled-out pastry and trace around it with a knife to create a lid. Place the lid to one side (you’ll need to trace around it with a knife to make the second lid later). Repeat with the other half of your dough and second pie dish.
- Divide your pie filling between the pie dishes and brush the overhang with egg. Place your pastry lids on top and pinch the edges together to crimp them tightly shut.
- Brush each pie with beaten egg and sprinkle with poppy seeds, if you like. Lastly, make a small hole in the very middle of the top of each lid by gently prodding with a sharp knife and twisting. Cook in the oven for 30 minutes until golden, then serve with mashed potato and veggies.