I used the pie crust recipe I have been using for all of my pie baking for the last ten years or so. It is very, very flaky and light and I couldn’t see using any other recipe. It worked so well for these little meat pies. I also made the filling a day ahead and chilled it in the refrigerator so it would be easier to work with when making the turnovers.
1/4 c. butter
4 cloves garlic, minced
2 c. leeks, washed thoroughly and sliced
1 1/2 c. Russet potatoes, peeled, medium dice
3 T all-purpose flour
2 c. milk
1/2 tsp. salt
Salt & Pepper to taste
1/4 tsp. nutmeg
2 c. chicken breast, cooked through and cubed or shredded
2 T Parsley
A double batch of Ultimate Flaky Pie Crust
Heat oven to 350 degrees.
Melt butter in a large saute pan over medium heat. Saute garlic in butter until golden, but not browned.
Quickly add leeks and saute until wilted and almost translucent, 8 to 10 minutes.
Add potatoes, parsley, and 1/2 tsp. salt. Saute until tender, but still firm, 10 to 15 minutes.
Stir in flour to combine with butter to make a roux. Cook for one minute.
Drizzle in milk a little at a time while stirring constantly until a thickened, creamy sauce develops.
Decrease temperature and cook 5 to 8 minutes to thicken and reduce, stirring constantly. Season with salt and pepper to taste, add nutmeg.
Chill. Make crust.
Roll dough to 1/8 thick and cut into large circles, 3 to 4″ in diameter. I used a cafe au lait bowl, but any cereal bowl would work well.
Place 3 to 4 T filling on half of each round of dough, but do not allow to touch the edges.
Moisten the edge of half of a circle and fold the other half over the filling. Press the moistened edge to seal. Use the tines of a fork to seal well and make a decorative edge. Repeat until all the rounds are made into turnovers. Lay the pies on a greased sheet pan without allowing the edges to touch.
Brush with the egg white that should be reserved from making the crust dough.
Bake 30 minutes or until golden.
Makes 16 individual pies.