CHICKEN PICNIC PIES

SERVES 4. PREP 20 MINS. COOK 30 MINS

INGREDIENTS

• 330g chicken mince

• 4 bacon rashers

• 1 tbsp butter

• 1 ½ tbsp plain flour

• 1 cup milk

• 1 tsp chicken stock powder

• 50g leek, chopped

• 60g blue cheese, crumbled

• 2 sheets puff pastry

• 1 egg beaten

• Sesame seeds, to sprinkle

METHOD

1 Preheat oven to 200C.

2 Dry fry chicken mince and bacon until cooked, and set aside.

3 Melt butter in a saucepan and add flour and chicken stock powder. Stir well.

4 Over low heat, slowly add milk, stirring constantly until sauce thickens. Simmer for 3 minutes.

5 Combine sauce and cooked mince. Allow to cool. Add cheese and leek (or shallots) and fold through.

6 Divide one sheet of puff pastry into four equal squares. Press each square into separate greased muffin tin holes, or small-to-medium round baking dishes.

7 Share the mixture between the four pastry bases, then brush edges with beaten egg.

8 Divide the second sheet of pastry into four equal squares, and place one over the top of each base. Press the edges together to seal, crimp with a fork, brush the tops with beaten egg and sprinkle with sesame seeds.

7 Cook for around 15 minutes or until pastry is puffed and golden. Serve hot or cold.