Creole chicken pies

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6 servings Prep: 20 mins, Cooking: 45 mins
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Poultry

By Food24 November 03 2009
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Ingredients (18)

20.00 ml fresh chillies — 573
2.00 leeks — sliced
4.00 garlic — cloves, crushed
3.00 bacon — rashers, chopped
10.00 ml paprika
10.00 ml cumin — ground
1.00 yellow pepper — chopped
1.00 celery stalks — chopped
1.00 carrots — sliced
10.00 ml fresh thyme — chopped
1.00 kg chicken — thighs, deboned
40.00 ml cornflour
20.00 ml water
250.00 ml stock — chicken
80.00 ml sour cream
0.00 salt — to taste
6.00 phyllo pastry — sheets
50.00 g butter — melted
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Method:

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.



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