White Wine Chicken Savory Pies
18 each 3″ Mini Tart Shells
18 pieces 3″ rounds cut from Puff Pastry
18 oz White Wine Chicken Pie Filling (see recipe)
5 ½ oz grated Gouda cheese
Egg & Milk Wash
Scoop 1 oz of filling into each pie shell. Top each with a little cheese. Prepare an egg wash with equal parts or egg and milk. Brush puff pastry with egg wash and place brushed side down on each tart and pinch edges together. Brush tops with egg wash. Bake at 350 degrees for 10-14 minutes.
Makes 18 mini pies
White Wine Chicken Pie Filling
5 oz Yellow Onions, sliced
2 tbsp Canola/Olive Oil Blend
3 tbsp Shallots, minced
1 tbsp Garlic, minced
1/2 cup Chardonnay
1 tbsp whole Grain Mustard
1 cup Heavy Whipping Cream
Salt & Pepper to taste
1 1/2 tbsp fresh Rosemary
1 tbp Cornstarch, mix with 1 tbsp Water
16 oz pulled from the bone roasted Chicken
5 oz Butter Beans blanched in butter
1 tbsp Sugar
Sauté sliced onions in a little butter until caramelized; set aside. Sauté shallots and garlic in oil until golden. Add wine and mustard and reduce by ½. Add cream. Season with salt and pepper to taste. Add rosemary and cornstarch slurry. Stir well. Add pulled chicken, blanched butter beans, caramelized onions and sugar. Combine well.
Makes 18 ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.