Wednesday, 14 October 2015

Mini Chicken and Leek Tarts

This recipe came about as I was making a chicken and leek pie for dinner, but knew that T couldn't eat the puff pastry topping that we were having. I had a bit of leftover pastry from the jam tart recipe, and made these as well. Why not top with some mashed potato and make a dish for the whole family?


6 skinless chicken thighs - chopped (you could use breast as well or instead)
couple of sprigs of thyme
2 leeks
2 large while onions
1 salt free chicken stock cube
1 tbsp flour
250mls Oatly milk
1 tsp wholegrain mustard - optional
Ready rolled shortcrust pasty
Olive oil


1. Soften the leeks and onions in a frying pan with a little of the oil.
2. In a separate frying pan, cook the chopped chicken thighs with the thyme. Set aside once cooked.
3. Add the flour and crumble in the stock cube into the leeks until it is all coated.
4. Add the oatly milk and stir until you get a thick sauce forming. Allow to simmer and reduce. Add the mustard at this point if you are using it.
5. Once the leek mixture has reduced, add the chicken back into the mixture and stir so everything is evenly distributed.
6. Remove the pastry from its wrapper and cut into circles about 12cm in diameter.

7. Place the pastry circles into a muffin tin that has been greased (I used dairy free spread). Prick the pastry with a fork and place in an oven at 180C for 5-8minutes until it has started to cook.
8. Remove the pastry from then oven and put a generous spoonful of chicken and leek mix into each pastry case.
9. Put back into the oven for another 10-15mins until the pastry is golden.
10. Remove from the oven and allow to cool before serving!

Additions and alternatives -

Rather than make lots of individual tarts, use the pastry to line a 20cm round tart tin. Prick with a fork   and cook for 10minutes before adding the chicken and leek mix. Cook instead for 20minutes.

Add a mashed potato topping, or serve with mashed potato on the side.

See more of my dairy free recipes. 

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