Ingredients
Filling
- 2 cloves garlic, Peeled
- 1 onion, Peeled and halved
- 1 leek, large, White part only, roughly chopped
- 2 bacon rashers, diced
- 30 g Butter, cubed
- 400 g chicken breast, cubed
- 250 g chicken stock, (or 250g water with 1 tbsp TM stock concentrate
- 1 can corn kernels, drained (420g)
- 2 tbsp Corn flour dissolved in water
- 1 egg wash
Pastry
- 4 sheets Filo Pastry, ready made
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I'm cooking this todayRecipe's preparation
Place garlic, onion and leek into bowl and chop for 5 sec/speed 7.
Add bacon and butter and cook 5 mins/100C/
"Counter-clockwise operation" /speed 1.Add chicken and cook for 5 mins/100C/
"Counter-clockwise operation" /
"Gentle stir setting" .Add stock and corn and cook for 18 mins/100C/
"Counter-clockwise operation" /"Gentle stir setting" .Add cornflour mixed with water with 20 secs to go.
Preheat oven to 200C.
Cut filo pastry into circles to cover individual ramekins.
Fill ramekins with mixture and cover with pastry. Use fork to press a few holes to allow steam to escape.
Egg wash pastry then bake in oven for 15 to 20 mins or until golden brown.
Tip: You can also line springform tin with pastry, pour in mixture then cover with remaining pastry.
Filling
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I’ve made this a few times but make the following changes:
I add chopped up carrot, some peas + 2 teaspoons of curry powder.
To thicken I add 4 tablespoons of corn flour & it turns out perfectly.
Thanks heaps for a wonderful recipe
Tasty, but mine ended up too watery even though I have it extra time after adding the cornflour...I thought it would escape through the holes in the pastry but it didn't really. Will make again and add the cornflour earlier next time.
I made this tonight adding a carrot and using creamed corn and wine instead of water. The flavour is great, so thanks for sharing this recipe! After reading others reviews I reduced the liquid to 100g but still found it quite watery and in need of extra cornflour...I think I will just use the stock paste and omit the liquid altogether next time.
Very tasty, just quite watery and difficult to separate when trying to serve portions as I did one pie. But would definitely make again and maybe add more cornflour to thicken it up a bit next time.
I used gluten free puff pastry & the creamed corn, plus added frozen corn/carrot/peas. I also found the filling very watery. but great flavours.
Delicious, used puff pastry, used creamed corn, caramelised balsamic onions in place of the leek and whilst the pies were cooking in the oven it made the house smell so divine. Will be making this a lot as we all loved this and will be trying different variations.
Sooo good!!
Followed the recipe and was very happy with results. Thanks !
Made these for dinner tonight. OMG absolutely delicious. I used creamed corn instead of corn kernels and omitted the cornflour. Also used puff pastry
Loved this recipe, might use puff pastry next time - much easier to work with than filo! Easy to cook, very versatile recipe, could add anything and it would taste just as good.
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