Recipes Chicken and green peppercorn pies

Recipes Chicken and green peppercorn pies

Recipes Chicken and green peppercorn pies

Recipes Chicken and green peppercorn pies Traditional cafe-style chicken pies always taste greatest when they’re home-made. Chicken and green peppercorn pies


  • eight (about 800g) chicken thigh fillets, cut into 2cm pieces
  • 100g button mushrooms, quartered
  • 1 leek, white-colored part only, thickly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon plain flour
  • 1 tablespoon Dijon mustard
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1/2 cup (125g) sour cream
  • 2 tablespoons exhausted green peppercorns
  • 2 tablespoons chopped new tarragon
  • 2 sheets (25cm) ready-rolled frozen puff pastry
  • 1 egg cell, lightly whisked
  • 1 tablespoon sesame seeds


  • Step 1

    Preheat stove to 200�C. Warmth a big non-stick frying pan over high heat. Put the chicken and cook, turning sometimes, for 5 minutes or until brown. Transfer to a plate. Add the mushrooms, leek and garlic clove and cook, stirring, for 3 moments or until leek softens. Add the chicken and flour and stir. Add the mustard, stock and sour cream. Reduce warmth to medium and stir until sauce thickens. Stir in peppercorns and tarragon.

  • Step 2 Spoon the mixture among four 1/2-cup (375ml) ramekins. Use a 12cm-diameter pastry cutter to cut eight disks from pastry sheets. Make use of a 10cm-diameter pastry cutter to cut holes from 4 of the discs and reserve extra. Place the pastry borders on each ramekin. Place the 4 remaining 12cm discs on the top to enclose filling.
  • Step 3

    Cut away leaf patterns from excess pastry and set up on pies. Brush each cake with a little egg.

  • Step 4

    Sprinkle pies with sesame seeds. Place on an stove tray. Bake for 15 minutes or until pastry is puffed and golden.