Welcome to Annabel Karmel's America site for recipes & feeding your baby and child...

Ingredients

Filling

2  tablespoons butter
1 small onion,chopped
1 medium leek, carefully washed and thinly sliced
1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes
1 3/4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons cold water
1/4 cup heavy cream
salt and freshly ground black pepper, to season

Pastry

1 1/2 cups cold mashed potatoes
1/2 cup cornstarch
1/2 cup rice flour
1/2 teaspoon salt
7 tablespoons cold butter, coarsely grated (pop into freezer for 10 minutes to make easier to grate)
1 egg, beaten , to glaze

Method:

Melt the butter in a large pan and cook the onion and leek over low hear for about 10 minutes, until translucent. Add the chicken and broth, bring to a simmer, and cook for 6 minutes, then stir in the cornstarch paste and cook for around 2 minutes, until the sauce thickens. Remove from the heat, add the cream, and season to taste with salt and pepper. Transfer to 4 small pie dishes with a lip, or one 8-inch pie plate. Allow to cool, and chill.
To make the pastry, mix the potato, cornstarch, rice flour and salt together in a large bowl. Add the butter and work in with your hands, then add up to 2 tablespoons water to mix to a smooth dough.

Information:

Makes 3 Mini Chicken Pies

Suitable for freezing