Chicken, Leek and Bacon Mini Pies!
 
Prep time
Cook time
Total time
 
This recipe is AIP friendly
Author:
Recipe type: Starters and Snacks
Serves: 12
Ingredients
  • 1 Tablespoon happy fat (I used lard, of course!)
  • 425 g happy boneless & skinless chicken thighs (about 4), chopped into bite-sized pieces
  • 150g happy bacon rashers, roughly chopped
  • 1 small leek, washed, trimmed and sliced into icm discs
  • 1 clove garlic, crushed
  • 1 heaped dessert spoon tapioca starch
  • 250 mls chicken bone broth
  • 3 sprigs of fresh thyme
  • salt
  • a generous handful fresh parsley, chopped
  • 1 portion lard pastry (refer to recipe)
Method
  1. Heat your happy fat in a large frying pan over a medium-high heat. Add your chicken and brown for 3 - 4 minutes. Pop chicken into a bowl.
  2. Pop your chopped bacon, leek and crushed garlic into the frying pan. Turn the heat down a smidge and sauté until the leek softens and the bacon cooks - about 5 - 8 minutes.
  3. Sprinkle tapioca starch over mixture and stir until combined.
  4. Slowly add your bone broth until the tapioca starch well mixed.
  5. Add your chicken back to the pan along with the thyme sprigs. Bring to the boil and allow to simmer for about 10 minutes to allow the sauce to thicken. Keep an eye on it and stir to ensure the mixture doesn't stick.
  6. Taste for seasoning and salt according to taste.
  7. Remove mixture to a bowl and add your parsley. Stir. Leave to cool a little on the bench.
  8. Cover your mixture and pop in the fridge to cool completely
  9. While the mixture is cooling. Make your pastry and pop into the fridge until ready.
  10. Heat your oven to 200°C/400°F
  11. Carefully roll just over half of your pastry out until thin. I pop it between two pieces of baking (parchment) paper. Then roll it a teeny bit more. Cut out rounds to fit a 12 hole-muffin tin and carefully line each. If the pastry tears, use pastry off-cuts to seal the hole.
  12. Place a generous spoonful of the chicken mixture into each pastry case.
  13. Roll the remaining pastry out and cut out rounds to fit as lids. Pop a pastry lid onto each pie, taking some care to pinch the lids to the base as tightly as possible. Using a sharp knife, pierce each lid a couple of times to allow steam to escape.
  14. Bake for 30 - 35 minutes until the pastry is cooked and the mixture is bubbling.
  15. Remove from tin onto cooling rack.
Notes
* I double the chicken mixture recipe and freeze half. Makes a great base when topped with mash and baked for 30 minutes, too!
Recipe by joannafrankham.com at https://joannafrankham.com/lets-party-chicken-leek-and-bacon-mini-pies/