Creole chicken pies

Recipe from: 3/10/2005 12:00:00 AM

Ingredients 18
Servings 6
Time about 20 minutes

Ingredients

  • 20
    ml
    olive oil
  • 2
    leeks, sliced
  • 4
    cloves garlic, crushed
  • 3
    rashers bacon, chopped
  • 10
    ml
    paprika
  • 10
    ml
    ground cumin
  • 1
    medium-sized yellow sweet pepper, chopped
  • 1
    celery stick, chopped
  • 1
    carrot, chopped
  • 10
    ml
    chopped fresh thyme
  • 1
    kg
    chicken thighs, deboned
  • 40
    ml
    cornflour
  • 20
    ml
    water
  • 250
    ml
    chicken stock
  • 80
    ml
    sour cream
  • salt to taste
  • 6
    sheets phyllo pastry
  • 50
    g
    butter, melted
 

Method

about 45 minutes
 
Preheat the oven to 200 °C and lightly grease six x 250 ml ovenproof dishes.
Heat the oil in a pan and stir-fry the leeks, garlic, bacon, spices, sweet pepper, celery, carrot and thyme until the leeks are done.
Add the chicken and stir-fry until done.
Mix the cornflour and water well and stir into the chicken mixture together with salt.
Spoon the chicken mixture into the prepared ovenproof dishes.
Brush the phyllo sheets with the melted butter.
Crumple each sheet to fit over a dish and bake for 15 minutes or until the pastry has browned.
 

Read more on: poultry  |  bake  |  stir-fry
 

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