- Written by Cynthia Presser
This creamy and crumbly savory mini-pie is a great appetizer for parties. The dough melts in your mouth and the filling is so flavorful! Everyone will love!
Makes 20 to 25 mini-pies
- 3 sticks of butter at room temperature
- 3 ½ cups all-purpose flour, plus more for top
- 2 egg yolks
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 chicken breast
- 1garlic clove, peeled
- 1 onion, peeled and quartered
- 1 bay leaf
- 3 cups water
- 2 tablespoons olive oil
- 1 cup asparagus, chopped into ½-inch rings, ends trimmed and discarded
- 2 tablespoons rosemary, finely chopped
- 1 cup leeks, chopped
- Salt and freshly ground black pepper
- 3 tablespoons corn starch
- 1 cup Cynthia’s Special White Sauce
- ½ cup scallions, finely chopped
Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes.
Spray the cups of a medium-size muffin pan with butter. Press dough into the cups: start pressing it on the bottom and slowly move it up and to the sides until really thin, about 1/8-inch thick. Remove the excess and save. Using a fork, make tiny holes all over the surface (see picture below).
Pre-heat oven to 375 degrees F. Add about 1 to 1 ½ cup of all-purpose flour to the remaining dough and crumble.
Place chicken and asparagus filling into cups, leaving about 1/8-inch room on top. Cover it with the dough crumbles and bake for about 20 minutes, until the top is golden brown. Remove from oven and let it cool for 10 minutes before serving. Serve warm.
For convection oven bake at 350 degrees F for about 15 minutes, or until top is golden brown.
In a large sauce pan, place chicken breast, garlic, onion, bay leaf, and water. Bring to boil and reduce heat to medium-low. Cook 40 minutes, until chicken is fully cooked. Remove from heat and strain. Save broth and chicken. Set aside to cool. When chicken is cool to touch, shred into small pieces. Do not use food processor.
In as large skillet, heat olive oil until shimmering. Add asparagus, rosemary, leeks and shredded chicken. Season with salt and pepper. Cook stirring occasionally until vegetables are nearly tender, but still crispy, 3 to 4 minutes. Dissolve corn starch in ½ cup of broth. Turn heat to medium-low and slowly add corn starch slurry to skillet, whisking constantly. Cook until starts to thicken, then slowly add the remaining broth, stirring constantly. Stir Cynthia’s Special White Sauce and cook for an additional minute, until blended. Remove from heat and fold in scallions.
This savory dough can also be pressed into a 10-inch mold pan and served into slices.