Since I stopped eating meat I’ve become a huge fan of Quorn, it’s so versatile and really delicious. I’ve made these Vegetarian Mini ‘Chicken’ & Leek Pies three times now, and I can’t get enough! The pastry is so simple to make, with no blind baking needed, and bakes to a gorgeously golden and crispy finish. The filling is creamy and indulgent, and full of flavour from the herbs. They can be served hot or cold, I’ve enjoyed them hot with mash and gravy and I’ve also served them cold at parties where they haven’t lasted long!
To make the pastry I rubbed together the plain flour and butter with my fingers until it looked like breadcrumbs.
I added the eggs and formed it into a dough and wrapped it in cling film, I put it in the fridge to chill for 1 hour
To make the filling I heated up 1 tsp vegetable oil in a pan and fried the leek until it had softened. I added the Quorn chicken pieces, and let them cook for a 2-3 minutes. Then I poured in the double cream, dried thyme, dried rosemary and salt. I mixed it together and let it cook for 5 minutes. Then I took it off the heat, transferred it to a bowl and let it cool down fully.
I rolled the pastry out onto a floured surface and cut out the pie bases using a 10cm round cutter.
Then I re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. I also used a round fondant plunger to cut out little circles in the middle.
To make sure the pies didn’t stick, I greased a muffin tin and lined each hole with strips of baking paper, and I filled it with the pastry bases.
Then I filled each base with the filling, then brushed some beaten egg around the edge and stuck the lids on. I brushed more beaten egg over the tops.
They baked for 25 minutes until they were golden and bubbling. I removed them from the tray and let them cool as I served them cold.
I got 14 Vegetarian Mini ‘Chicken’ & Leek Pies out of this batch, although there was some filling leftover. It’s always a bit hit and miss with pastry as it depends how thin you roll it, but you’ll get at least 12 mini Vegetarian Mini ‘Chicken’ & Leek Pies out of this recipe. You could push it to 16 if you roll the pastry out thin enough every time and use every last bit. If you have any leftover filling, it will keep in the fridge for a couple of days and it’s yummy with rice and green veg!
The Vegetarian Mini ‘Chicken’ & Leek Pies have quite a rustic appearance but I think pies like this should! Their golden colour and tempting filling oozing out of the centre make me want to eat them all up! The Quorn chicken pieces make these pies really hearty and filling, I honestly don’t think you could tell the difference between them and real chicken! I’ve served these to many meat eaters and had fantastic feedback!
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Mini Chicken & Leek Pies (Vegetarian)
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
- 1 Egg beaten, for glazing
- Butter for greasing
Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7, grease a muffin tin with butter and strips of baking paper
To make the pastry, in a large bowl rub together the plain flour and butter with your fingers until it looks like breadcrumbs
Add the eggs and form it into a dough, be careful not to knead it or over work it, then wrap it in cling film and put it in the fridge to chill for 1 hour
To make the filling heated up the vegetable oil in a pan on a low-medium heat, fry the leeks until soft
Add the Quorn chicken pieces, and let them cook for a 2-3 minutes
Pour in the double cream, dried thyme, dried rosemary and salt, mix it together and let it cook for 5 minutes
Take the mixture off the heat, transfer it to a bowl and let it cool down fully
Roll the pastry out onto a floured surface to a thickness of around 3mm, and cut out the pie bases using a 10cm round cutter. Cut out 12 to start with, then more if you have any remaining pastry after cutting out the lids
Re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. Use a round fondant plunger, or a round piping nozzle, or a knife to cut out little circles in the middle
Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides
Fill one with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges. Brush more beaten egg over the tops
Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray and either serve immediately or let them cool and serve them cold (refridgerate once cool)
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