Chicken and mushroom pot pies
Preparation: 20 minutes Cooking: 30 minutes Serves: 4 Ingredients 40g butter 1 leek, halved, washed, thinly sliced 300g flat mushrooms, diced 125g fetta cheese, crumbled 3 cups shredded cooked chicken ¼ cup flat-leaf parsley leaves, chopped 1½ sheets frozen ready-rolled puff pastry partially thawed Bechamel sauce: 40g butter, chopped 2 tbsp plain flour 2 cups milk
To make the bechamel sauce, melt the butter in a medium saucepan over medium-high heat until foaming. Add the flour. Cook, stirring, for 1-2 minutes or until bubbling. Remove from heat. Slowly add the milk, whisking constantly, until sauce is smooth. Return to high heat. Cook, stirring, for 5 minutes or until sauce comes to the boil. Remove to a large bowl. Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the leek. Cook, stirring, for 3 minutes or until soft. Increase heat to high. Add the mushrooms. Cook, stirring occasionally, for 4 minutes or until tender. Remove from heat. Preheat oven to 220C. Lightly grease four 1½-cup capacity ovenproof dishes. Stir the mushroom mixture, fetta, chicken and parsley into the bechamel sauce. Season with salt and pepper. Spoon the mixture into the dishes. Cut the pastry into 6cm squares. Arrange 6 squares, slightly overlapping, over each pie top. Brush lightly with water. Sprinkle with pepper. Place dishes on an oven tray and bake for 20 minutes or until pastry is golden and puffed. Serve. Tip: The bechamel sauce can be made up to 2 days ahead. To prevent it forming a skin, cover the surface with plastic wrap as soon as you transfer it into the bowl. Smooth the plastic wrap right across the surface. Refrigerate until ready to use.