This clever recipe uses vol-au-vent cases as the pie base. Its quite ingenious as it means no soggy bottomed pies!
- Preheat the oven to 180C. Melt butter in a pan over medium-low heat. Add leek and cook, stirring, for 5 minutes or until soft. Add mushroom and cook for a further minute, then add flour and stir for 1 minute. Gradually stir in chicken stock, then bring mixture to simmer. Add cream and cook for 2-3 minutes, stirring, until thickened. Cool, season, then stir in pesto. Stir the chicken into the sauce.
- Using a vol-au-vent as a template, cut 6 lids from puff pastry sheets. Place vol-au-ents on a baking tray and fill with chicken mixture. Brush edge of pastry lids with a little water and place on top, pressing edges to seal. Brush tops of pies with beaten egg and sprinkle with nigella seeds, if using. Bake for 15-20 minutes until golden.
- Meanwhile, place tomatoes on a tray, drizzle with olive oil and season. Bake in the oven with pies for 6-8 minutes until tomatoes are just starting to burst. Serve pies with tomatoes and extra pesto, if desired.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set