Recipe: Appetizing Chicken, Leek and Bacon Pies

Chicken, Leek and Bacon Pies.

You can Cook Chicken, Leek and Bacon Pies using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken, Leek and Bacon Pies

1. It's 4 of leeks, peeled, washed and sliced.
2. What You needis of Leftover roast chicken.
3. What You needis 2-3 rashers of smoked bacon, fried, or some cooked ham.
4. It's 1 sheet of rolled all-butter puff pastry.
5. Lets Go Prepare 3 tsp of cornflour.
6. It's 350 ml of chicken stock and/or whole milk.
7. What You needis 1 tsp of Dijon mustard.
8. Lets Go Prepare 1 tbsp of white wine vinegar.
9. It's 1 splash of double cream, if you have some.
10. Lets Go Prepare of Salt and pepper.

Chicken, Leek and Bacon Pies instructions

1. Saute the sliced leeks in some olive oil and butter until soft. Add salt and pepper..
2. Mix the cornflour and Dijon mustard together with a little milk to make a smooth paste, then add the rest of the liquid, I used half stock/half milk but you could use all of either, you could also mix in some white wine, I didn't have any, which was why I added some white wine vinegar..
3. Pour the liquid into the pan of leeks and stir on a medium heat until you have a thick, creamy sauce. Add a splash of white wine vinegar, and salt and pepper to taste, some white pepper would be nice if you have some..
4. Cut the cooked bacon and the chicken into bite sized pieces. Place in a large bowl and then pour the leek sauce over and mix in. Check for seasoning, then leave to cool..
5. Prepare the pie dishes. Cut circles out of the dough just larger than the top of the dishes with a sharp knife..
6. Butter the insides and rims of the dishes including just round the outside of the rims. Use the leftover pieces of pastry to line the rims, this gives a thicker edge and helps stop the crust from shrinking. Brush the pastry rims with milk. Cut slits in the middle of the rounds. Preheat the oven to 200C/Gas 6..
7. When the chicken and leek mixture has cooled (if it hasn't it will make the pastry top soggy), ladle it equally into the pie dishes, you shouldn't fill them to the top..
8. Lay a pastry lid on each dish and use a fork to press the edges down firmly, this gives a nice pattern, and seals the crust. Brush all over the tops with milk, or beaten egg (waste of an egg) and quickly place in the oven before the pastry has time to start dropping onto the filling..
9. Bake for about 25 minutes, if the filling starts bubbling over then turn the temperature down to 180C/Gas 4, but you need to start on the higher heat to get the pastry to rise and crisp. When golden brown, remove the pies from the oven. Serve hot. Try not to eat two..