Mini chicken pies with onion and tarragon

Mini chicken, onion, and tarragon pies Preparation time: 30 minutes Baking time: 25-30 minutes Total time: 60 minutes Number of servings: 4 I propose a recipe for mini pies with chicken, onion, and tarragon that will surely become a favorite in your kitchen! These pies are not only delicious but also very attractive, ideal for a special dinner or a family meal. The flaky pastry and juicy chicken filling will delight everyone's taste buds. The history of these mini pies dates back to ancient times when people cooked various delicious fillings in pastry, using seasonal ingredients. Tarragon, with its distinct and slightly spicy flavor, is often added to meat recipes, giving an extra layer of taste. Necessary ingredients: - 375g puff pastry - Olive oil - 2 chicken thighs + 2 chicken breasts, diced - 3 green onion stalks, chopped, or 16 small onions (12 left whole, 4 chopped) - 1 tablespoon vinegar - 125ml white wine - 200g sour cream - 1 teaspoon cornmeal mixed with 1 tablespoon water - 2 teaspoons dried and crushed tarragon leaves Step by step for a perfect result: 1. Preheat the oven: Start by preheating the oven to 200°C. This step is essential for even baking of the pastry. 2. Prepare the pastry: Cut 4 circles from the pastry, ensuring they are large enough to cover the openings of 4 small oven-safe bowls, leaving a 1-2 cm overhang. Place them in the fridge to cool, which will help achieve a flaky texture after baking. 3. Prepare the filling: If you're short on time, you might start with the filling. Heat 2 tablespoons of olive oil in a large skillet. Season the diced chicken with salt and pepper to taste. Add them to the skillet and fry until golden on all sides. Remove the chicken from the skillet and set aside. 4. Sauté the onion: Add the onion (chopped or whole, as preferred) to the skillet and sauté for about 8 minutes or until golden. This will add a sweet and pleasant flavor to the filling. 5. Add the flavors: Pour the vinegar into the skillet and reduce the heat to medium. Add the chicken back into the skillet, along with the white wine, sour cream, cornmeal mixture, and tarragon. Cook everything for 5 minutes, stirring constantly, to allow the flavors to combine. 6. Fill the bowls: Divide the chicken filling among the 4 prepared bowls. Ensure the filling is evenly distributed. 7. Cover with pastry: Wet the edges of the bowls with water and place the pastry circles on top, gently pressing them to stick. This step will help keep the filling inside. Make a small cut in the center of each circle to allow steam to escape during baking. 8. Baking: Place the bowls in the preheated oven and bake for 20-30 minutes or until the pastry is golden-brown. I recommend checking the baking after 20 minutes to ensure they do not burn. 9. Cooling: Once the mini pies are ready, let them cool for 5 minutes before serving. This step is important as the filling will be very hot. Serving suggestions: These mini pies can be served alongside a fresh green salad or with a garlic yogurt sauce for a delicious contrast. Also, a bottle of white wine would perfectly complement the meal. Possible variations: You can experiment with different fillings, such as beef, vegetables, or mushrooms. You can also add fresh herbs like parsley or dill to diversify the flavors. Frequently asked questions: - Can I use pie dough instead of puff pastry? Yes, you can use pie dough, but the texture will not be as flaky and airy. - How can I make the filling spicier? You can add chopped chili peppers or spices like paprika or curry to the filling for an extra flavor boost. Nutritional benefits: These mini pies are rich in protein due to the chicken, and tarragon brings antioxidants and essential vitamins. Additionally, the sour cream adds a creamy content of healthy fats that contributes to the feeling of fullness. Calories: One serving of mini pies (1 bowl) contains approximately 400-500 calories, depending on the ingredients used. In conclusion, these mini pies with chicken, onion, and tarragon are an excellent choice for a quick and tasty meal. Perfect for impressing guests or indulging yourself on the weekend. I encourage you to try this recipe and add your personal touch through variations and adaptations. Enjoy your meal!

Ingredients

• Quantity: 4 servings 375 g puff pastry olive oil 2 chicken thighs + 2 chicken breasts
• diced 3 green onion stalks
• chopped
• or 16 small onions
• 12 left whole
• 4 chopped 1 tablespoon vinegar 125 ml white wine 200 g sour cream 1 teaspoon cornmeal mixed with 1 tablespoon water 2 teaspoons dried and crushed tarragon leaves

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