Chicken, Leek and Bacon Pot Pies
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.