Ingredients Jump to Instructions ↓

  1. 16 oz chilled puff pastry dough

  2. 2 large leeks , halved and sliced

  3. 16 oz skinless chicken breasts,cubed

  4. 12 oz apple cider (with or without alcohol)

  5. 8 oz cooking apples , peeled and cubed

  6. 2 oz butter or margarine

  7. A few sprigs of thyme

  8. salt and pepper to taste

  9. 1 beaten egg for glaze

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425F.

  2. Saute leekdsin butter until tender.

  3. Drain on paper towel.

  4. Place chicken breast in pan and fry until sides are sealed.

  5. Add cider and half the thyme to pan, then bring to a boil and simmer for 5 minutes. Turn off heat.

  6. Stir in apples and leeks, season with salt and pepper, then leave to cool.

  7. Divide cooled filling into 4 individual ceramic pie or quiche pans.

  8. Divide pastry into 4 parts.

  9. Gently roll on a floured worktop to size of pie pan.

  10. Brush rims of pie pans with beaten egg.

  11. Place pastry over the top of filling and seal, pressing around the sides ofthe pan.

  12. Brush each pie with beaten egg and sprinkle each pie with remainder of the thyme Bake for 15-18 minutes or until pastry has risen and is golden brown.


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