Mini Vegetarian ‘Chicken’ & Leek Pies

Mini pies with easy to make pastry that bakes to a gorgeously golden and crispy finish, and a creamy indulgent filling that is full of flavour. They can be served hot or cold.

For the pastry
2 Eggs
350 g Plain flour
170 g Butter
For the filling
2 Leeks medium sized
350 g Quorn chicken style pieces
250 ml Double cream
1 tsp Vegetable oil
1 tbsp Dried thyme
1 tsp Dried Rosemary
1 tsp Salt
Other
1 Egg beaten, for glazing
Butter, for greasing

View the full recipe at The Baking Explorer →