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Mini Chicken & Leek Pies (Vegetarian)

Small pies with a creamy leek and quorn "chicken" filling

Course Snack
Cuisine British
Keyword Savoury
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12
Author thebakingexplorer


For the pastry

  • 2 Eggs large
  • 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


  1. Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7, grease a muffin tin with butter and strips of baking paper

  2. To make the pastry, in a large bowl rub together the plain flour and butter with your fingers until it looks like breadcrumbs

  3. 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

  4. To make the filling heated up the vegetable oil in a pan on a low-medium heat, fry the leeks until soft

  5. Add the Quorn chicken pieces, and let them cook for a 2-3 minutes

  6. Pour in the double cream, dried thyme, dried rosemary and salt, mix it together and let it cook for 5 minutes

  7. Take the mixture off the heat, transfer it to a bowl and let it cool down fully

  8. 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

  9. 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

  10. Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides

  11. 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

  12. 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)