Blue Cheese, Leek & Chicken Pie With Tomato Salsa

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• pastry dough
• 250 g plain flour
• 75 g butter
• 1 egg
• 75 ml water, lukewarm
• 1 pinch salt
• 1 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

Recipe

• 1 preheat oven to 200 degrees c.
• 2 to make the pastry- mix the flour and butter.
• 3 add th egg, water and salt.
• 4 knead to a dough and rest in a cool place.
• 5 to make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
• 6 combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
• 7 add to the leek mixture.
• 8 cut cheese into small cubes and add to the mixture.
• 9 mix well.
• 10 roll out the pastry and line a 6 hole muffin tray.
• 11 fill with the mixture and re-roll the remaining pastry to fit on the top.
• 12 bake until golden brown, about 20 minutes.
• 13 to make the salsa- dip tomatoes in boiling water for 2 seconds.
• 14 peel away skin and blend 2 tomatoes.
• 15 chop the remaining ones into cubes.
• 16 place in a saucepan, over a moderate heat with the blended tomatoes.
• 17 add vinegar and oil.
• 18 serve alongside the little pies.