Mushrooms Recipe

Chicken, Leek & Mushroom Pies

April 14, 2016

Chicken, Leek & Mushroom Pies 0 5 0

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  • Prep 15 mins
  • Cook 45 mins
  • 15 mins

    45 mins

    1 hr

  • Serve 4 makes


400g button, cup or flat mushrooms

1 tbs olive oil

1 leek, halved lengthways, washed, finely chopped

400g chicken mince

3 tsp fresh thyme

100g butter, chopped

1/2 cup plain flour

2 cups milk

1/2 cup finely grated parmesan

4 sheets frozen ready-rolled puff pastry, defrosted


1Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2Heat oil in a saucepan over medium heat. Add leek, cook for 3-4 minutes until softened. Add mushrooms, increase heat to high and cook for 5 minutes or until moisture has almost evaporated. Add mince and thyme, cook, breaking up mince with wooden spoon, until mince changes colour. Remove from heat.

3Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring for 2 minutes. Remove from heat, gradually add milk, whisking constantly to prevent lumps forming. Return to heat and bring to boil, whisking constantly. Add parmesan, chicken and mushroom mixture. Season and stir to combine. Set aside to cool.

4Preheat oven to 220°C fan-forced. Lightly grease 4 x 2-cup capacity heatproof ramekins or bowls. Spoon chicken and mushroom mixture among bowls. Place a sheet of pastry over each ramekin, trim excess pastry. Cut a cross in the centre of each pie. Brush tops with water and season. Place pies onto a tray and bake for 25-30 minutes until pastry is puffed and golden. Serve.