New Idea

Chicken, Leek and Bacon Pot Pies

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Serves 6, Prep and Cook: 55 mins

1½ sheets frozen puff pastry,

thawed

1 egg, lightly beaten

1 tblsp sesame seeds

FILLING

1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces

4 cloves garlic, crushed

2 tblsps olive oil

2 leeks, trimmed, halved lengthways, thinly sliced

200g shortcut bacon, chopped

2 tblsps chopped fresh sage

leaves

¾ cup white wine

1½ cups pure cream 1tblsp Dijon mustard

1½ tblsps cornflour

1 To make filling, toss chicken and garlic in a large bowl. Season with salt and pepper. Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches.

Cook, turning, until browned all over. Remove. Reduce to medium heat.

2 Add leeks, bacon and sage. Cook, stirring, for about 5 minutes, or until leeks are soft. Add wine. Reduce by half. Return chicken with cream and mustard. Simmer, covered, stirring occasional­ly, for about 10 minutes, or until chicken is cooked.

3 Add cornflour blended with 2 tblsps water. Stir for about 5 minutes, or until boiling and thickened. Divide among six ovenproof dishes (1¼-cup capacity). Place on an oven tray.

4 Cut 1½ pastry sheets into six squares. Place one square on top of each dish. Press edges to seal. Brush with egg. Sprinkle with sesame seeds.

5 Cook in a very hot oven (220C) for about 20 minutes, or until pastry is golden. Serve.

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