Blue Cheese, Leek & Chicken Pie With Tomato Salsa |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Really yummy and the combination of flavours with the salsa is a winner. Ingredients:
pastry dough |
250 g plain flour |
75 g butter |
1 egg |
75 ml water, lukewarm |
1 pinch salt |
1 white onion |
1/2 leek, finely diced |
1 clove garlic, chopped |
3 tablespoons olive oil |
250 g ground chicken |
1 egg |
parsley |
chervil |
sage |
2 tablespoons cream |
salt and pepper |
1 sourdough bread roll, without crust |
150 g blue cheese |
4 roma tomatoes or 4 any ripe tomatoes |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 200 degrees C.
2. To make the pastry- mix the flour and butter.
3. Add th egg, water and salt.
4. Knead to a dough and rest in a cool place.
5. To make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
6. Combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
7. Add to the leek mixture.
8. Cut cheese into small cubes and add to the mixture.
9. Mix well.
10. Roll out the pastry and line a 6 hole muffin tray.
11. Fill with the mixture and re-roll the remaining pastry to fit on the top.
12. Bake until golden brown, about 20 minutes.
13. To make the salsa- dip tomatoes in boiling water for 2 seconds.
14. Peel away skin and blend 2 tomatoes.
15. Chop the remaining ones into cubes.
16. Place in a saucepan, over a moderate heat with the blended tomatoes.
17. Add vinegar and oil.
18. Serve alongside the little pies.
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