Puff pas­try puts the lid on a sim­ple dish

Central and North Burnett Times - - TASTE - with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­pond.com

Chicken and leek pot pie

Serves 4

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.

Serve im­me­di­ately.

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