Puff pastry puts the lid on a simple dish
Chicken and leek pot pie
INGREDIENTS: ◗ 1 tbs olive oil ◗ 2 tbs butter ◗ 2-3 leeks, trimmed, green section discarded, finely sliced ◗ 3 cloves garlic, peeled and crushed ◗ 2 skinless chicken breasts, cut into cubes ◗ 2 tbs plain flour ◗ 400ml chicken stock ◗ 100g button mushrooms, quartered ◗ 3 sprigs fresh thyme or rosemary, chopped ◗ salt and pepper, to taste ◗ 2-3 sheets frozen puff pastry, thawed ◗ 1 small egg, beaten
METHOD: Preheat oven to 200C. Place oil and butter in a frypan over low heat.
Add leeks and garlic and saute until leeks are soft. Do not allow to brown.
Add chicken to frypan and cook for 6-7 minutes, stirring occasionally.
Stir in flour and cook for a further minute, then add stock. Increase heat, and bring to the boil while stirring, then add mushrooms and reduce heat to a simmer. Cook for 3-4 minutes or until thickened.
Remove from heat and add thyme or rosemary and salt and pepper to taste.
Divide mixture into four small ovenproof dishes or ramekins and cover each with a puff pastry lid. Brush each lid with a little of the beaten egg.
Place on an oven tray and bake at 200 degrees for 20 minutes, or until pastry is golden.