Midweek Chicken Pies These individual pies take very little time to prepare, and they’re just the thing for a chilly weeknight supper. olive oil (for frying) 2-3 leeks (sliced) 2 cloves garlic (chopped) 1 cooked
Midweek Chicken Pies
These individual pies take very little time to prepare, and they’re just the thing for a chilly weeknight supper.
- olive oil (for frying)
- 2-3 leeks (sliced)
- 2 cloves garlic (chopped)
- 1 cooked chicken (bones and skin removed)
- 300 g black mushrooms (sliced)
- 400 g can asparagus (drained)
- 200 g fresh cheese sauce
- 1 egg yolk (beaten)
- salt and milled pepper
- 1 roll puff pastry
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Preheat oven to 220°C
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Heat a little oil in a pan and fry leeks until soft
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Add garlic and fry for a further minute, then allow to cool slightly
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Cut chicken into bite-sized pieces
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Mix leeks, chicken, mushrooms and asparagus with cheese sauce
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Season and spoon into 4-6 individual ovenproof dishes
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Brush rims with beaten egg
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Top each dish with a lid of pastry, crimp edges with fingers or a fork and make a small hole in the middle for steam to escape
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Bake pies for 10 minutes, then reduce heat to 180°C and bake for a further 15-20 minutes until golden