Blue Cheese, Leek & Chicken Pie With Tomato Salsa

Name: Blue Cheese, Leek & Chicken Pie With Tomato Salsa
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: pastry dough; 250 g plain flour; 75 g butter; 1 egg; 75 ml water, lukewarm; 1 pinch salt; 1 white onion; 1/2 leek, finely diced; 1 clove garlic, chopped; 3 tablespoons olive oil; 250 g ground chicken; 1 egg; parsley; chervil; sage; 2 tablespoons cream; salt and pepper; 1 sourdough bread roll, without crust; 150 g blue cheese; 4 roma tomatoes or 4 any ripe tomatoes; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil

Submitted by Kate in Katoomba

"Really yummy and the combination of flavours with the salsa is a winner."

Download

Ready In:: 1hr 5mins
Ingredients:: 22
Serves:: 6

ingredients

pastry dough
250 g plain flour
75 g butter
1 egg
75 ml water, lukewarm
1 pinch salt
Filling
1 white onion
¹⁄₂ leek, finely diced
1 clove garlic, chopped
3 tablespoons olive oil
250 g ground chicken
1 egg
parsley
chervil
sage
2 tablespoons cream
salt and pepper
1 sourdough bread roll, without crust
150 g blue cheese
Salsa
4 roma tomatoes or 4 any ripe tomatoes
1 tablespoon balsamic vinegar
1 tablespoon olive oil

directions

Preheat oven to 200 degrees C.
To make the pastry- mix the flour and butter.
Add th egg, water and salt.
Knead to a dough and rest in a cool place.
To make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
Combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
Add to the leek mixture.
Cut cheese into small cubes and add to the mixture.
Mix well.
Roll out the pastry and line a 6 hole muffin tray.
Fill with the mixture and re-roll the remaining pastry to fit on the top.
Bake until golden brown, about 20 minutes.
To make the salsa- dip tomatoes in boiling water for 2 seconds.
Peel away skin and blend 2 tomatoes.
Chop the remaining ones into cubes.
Place in a saucepan, over a moderate heat with the blended tomatoes.
Add vinegar and oil.
Serve alongside the little pies.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Kate in Katoomba

Australia

I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.

View Full Profile