Mini Chicken, Mushroom & Leek Pies | Cooking For Kids 4 скачать в хорошем качестве

Mini Chicken, Mushroom & Leek Pies | Cooking For Kids 4

Michael Underwood - TV Presenter and father of two - is back in the Scoff kitchen showing you how to have fun and cook exciting, delicious meals for you and your children. Here he shows you how to make quick and easy mini chicken, mushroom and leek pies. These pies are very flexible to your children’s taste as you can put other ingredients in and experiment with different meats and vegetables. Tasty! Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: http://www.videojug.com/film/mini-chi... INGREDIENTS: 450 ml Chicken Stock 3 Chicken Breasts 100 g Button Mushrooms 75 g Butter 2 Leeks 2 Garlic Cloves 50 g Plain Flour 200 ml Milk 150 ml Double Cream Bunch of Tarragon Puff Pastry Sheets Salt and Pepper for Seasoning STEP 1: CHICKEN STOCK Pour the chicken stock into a pan, put on the lid and heat up. STEP 2: COOK CHICKEN BREASTS Add the chicken breast to the simmering stock and cook for ten minutes. STEP 3: FRY THE LEEK AND MUSHROOMS In another pan, fry the leeks and mushrooms until soft, add the garlic and cook for another minutes or so, then add the rest of the butter and the flour. STEP 4: POUR IN MILK AND THICKEN UP SAUCE Start to slowly pour in the milk as well as around half the stock. Keep stirring over a low heat and the sauce will begin to thicken up slightly. Season well, remove from the heat and pour in the cream, then leave to cool. STEP 5: ADD CHICKEN Cut the chicken breast into small chunks and stir into the creamy sauce. STEP 6: CUT OUT PUFF PASTRY LIDS Using the rim of the pots you’re cooking the pies in, cut out a slightly larger circle of puff pastry to make the lid. STEP 7: ASSEMBLE PIES Fill each pot about ¾ full with the chicken and leek mixture then add the pastry lid and press the edges together firmly to seal. STEP 8: BRUSH WITH EGG Using a knife, put a small hole in the middle of the pastry lid and brush the top with egg. STEP 9: COOK AND ENJOY Cook at 180 degrees for around 20 mins or until the pies are golden brown.