Friday, 6 June 2014

Chicken, Leek and Mushroom Pie Bento


I love baking! These chicken, leek and mushroom pies are perfect for winter. I made individual pieces so that they're ideal for lunch box and snack after school for the kids. Here is the recipe :

Chicken, Leek and Mushroom Pie
source : Mindfood

Ingredients :
1 tbsp olive oil
6 x 150g chicken thigh fillets, chopped
250g swiss brown mushrooms, halved
40g butter
1 leek, sliced
3 cloves garlic, crushed
2 tbsp chopped tarragon leaves
¼ cup plain flour
2 cups milk
375g piece frozen puff pastry
1 egg, lightly beaten
1 tsp poppy seeds

Method :
Preheat oven to 220°C.
Heat oil in a large non-stick frying pan over medium heat. Add chicken and mushrooms and cook, in batches, for 4-5 minutes or until golden. Remove from pan, set aside and keep warm.
Reduce heat to low, add butter, leeks, garlic and tarragon to the pan and cook for 7-8 minutes or until softened.
Add flour and cook for 2 minutes. Add milk, salt and freshly ground black pepper and cook for a further 3 minutes or until thickened.
Return the chicken and mushrooms to the sauce. Spoon the filling into a 20cm skillet.
Roll out the puff pastry to 3mm thick and place on top of the filling. Trim and press the edge to seal. Score shallow lines in the pastry with a sharp knife and brush with eggwash.
Sprinkle over poppy seeds and bake for 15 minutes or until golden and puffed. Serve.

notes : I modified and used muffin baking tray instead.



For my eldest son, I prepared :
1. Chicken, Leek and Mushroom Pie with BBQ sauce
2. "Car" hard boiled egg (with carrot)
3. Corn on the cob
4. Banana with "I luv u" carving



For my youngest son, I prepared :
1. Chicken, Leek and Mushroom Pie with tomato ketchup
2. "Fish" hard boiled egg (with carrot abd black sesame seed)
3. Corn on the cob
4. Banana with "I luv u" carving

Tools I used for today's post :



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