Handmade hot water crust pastry base with a chunky chicken fillet breast pieces in a creamy leek sauce, topped with a puff pastry lid
Chicken & Leek Pies
Handmade hot water crust pastry base pressed in a oval foil. Chunky chicken fillet breast pieces and fresh finely sliced leeks pan seared with stock, flour for thickening, double cream and seasoning to finish. Making a rich chicken and creamy leek sauce, then all topped off with a puff pastry lid.
Our pies are supplied frozen ready to be cooked. Carefully unpack place on a nonstick baking tray in the middle of a preheated oven. For best results cook from frozen at 180°C. times may differ according to your appliance but somewhere between 30-45 minutes should have them looking something like ready. If you like them with more colour on leave them in longer. If you like lighter take them out, just make sure the pastry is cooked (not translucent) and the filling is piping hot. If you like them shiny brush with an egg wash for the last 5 minutes.
To reheat them place in the middle of the oven on a tray and turn the oven on to 150°C. Once the oven is up to temperature the pies should be hot. Please be careful and make sure they are hot all the way through.
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