Chicken & Leek Pies

These creamy chicken pies are super simple and ready in a flash! Dunk them in brown sauce or ketchup for comfort food made easy. Aside from an initial trip to the oven which might need to be handled by the grown-ups, the recipe is great for kids as it's mainly shredding, mixing and assembling!

As always, they're great to freeze, just freeze them on a plate for 1 hour before popping them all together into a freezer bag.

Makes 6 - 8 depending on size

INGREDIENTS:

• 1 pack filo or puff pastry

• 300g chicken (breast or boneless thighs)

• ½ medium onion, sliced

• Half a chicken stock cube

• Half a leek

• ⅓ pot of cream cheese

• Dash of milk

• 1 egg, beaten

PRE-CHOPPING:

• Slice your leek and onion

KIT LIST

• Oven

• Baking tray

• Tin foil

METHOD:

• Pre-heat your oven to 180C

• Pop your leeks into a small baking tray with the onion. Sprinkle over the stock cube and top up the tray with boiling water so it just covers the leeks. Roast in the oven for 20 minutes

• Meanwhile, place the chicken on some tin foil. Season well with salt, pepper and a dash of oil. Wrap up the foil package and put in the oven for around 20 - 30 minutes. (Cooking time will really depend on the thickness of your chicken, check by making a small incision and collect some juices with a spoon, if they’re clear then you’re good to go!)

• Once done, put the chicken on a cutting board and use 2 forks to shred it. Add your shredded chicken to a mixing bowl

• Add your leeks and onion to the bowl along with your cream cheese and a good splash of milk

• Give everything a good mix and season with pepper.

• Time to get your pastry ready!

• Cut your pastry into squares (whatever size you’re after!)

• Spoon some mixture by one of the corners of the square and brush the sides of that corner with the beaten egg. (Be careful not to put too much filling on or it’ll spill out!)

• Fold the 2 corners of the square together so that they meet to create a triangle.

• Use the edge of a fork to press the to sides together

• Brush all pastries with the egg mixture and pop into the oven for 20 minutes.