Pocket-friendly Chicken, Celery and Thyme Pies

Charming little savoury pies filled with a delicious chicken, celery and thyme mix.


1 cup (250ml) chicken stock
1 chicken breast fillet (170g)
1 tbsp olive oil
1 leek (200g), sliced thinly
1/2 stalk celery (75g), trimmed, chopped finely
2 tspplain (all-purpose) flour
2 tsp fresh thyme leaves
1/4 cup(60ml) pouring cream
1 tsp wholegrain mustard
2 sheets shortcrust pastry
1 sheet puff pastry
1 egg yolk
2 tsp sesame seeds


Bring stock to the boil in small saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is just cooked. Cool chicken in poaching liquid 10 minutes. Remove chicken; reserve ¼ cup of the poaching liquid (keep remainder for another use, or discard). Chop chicken finely.

Heat oil in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and half the thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.

Preheat oven to 220°C/425°F. Oil eight holes in each of two 12-hole patty pans.

Using 7.5cm (3-inch) cutter, cut 16 rounds from shortcrust pastry; press one round into each pan hole. Spoon 1 tablespoon of the chicken mixture into each pastry case.

Using 6cm (2½-inch) cutter, cut 16 rounds from puff pastry; top with puff pastry rounds. Brush with yolk; sprinkle with sesame seeds and remaining thyme. Cut two small slits in top of each pie.

Bake pies 20 minutes or until browned lightly.