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Little Chicken and Leek Pies
Ingredients
  • subheading: Little chicken and leek pies:
  • ¾ cup (180ml) chicken stock
  • ½ cup (125ml) dry white wine
  • 2 single (500g) chicken breast fillets
  • 20 gram butter
  • 1 medium (350g) leek, finely chopped
  • 1 stick (75g) celery, finely chopped
  • 1 tablespoon plain flour
  • 2 teaspoon fresh lemon thyme leaves
  • ½ cup (125ml) cream
  • 1 teaspoon dijon mustard
  • salt and freshly ground black pepper
  • 4 sheets shortcrust pastry
  • 3 sheets butter puff pastry
  • 1 egg yolk, lightly beaten
  • extra lemon thyme leaves
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