CHICKEN & LEEK PIES
SERVES 4 PREP 20 MINS COOK 45 MINS + COOLING PER SERVE 3313kj
2 tbsp olive oil 1 leek, trimmed, washed, sliced 4 rindless bacon rashers, finely chopped 500g chicken mince ¹⁄ cup white wine ¾ cup thickened cream 1 tbsp water 2 tsp cornflour 1 cup frozen mixed vegetables 2 tbsp chopped parsley 1 sheet frozen puff pastry, thawed, quartered 1 egg yolk, lightly whisked 2 tsp sesame seeds salad leaves, to serve
Preheat oven to 200°C. Lightly grease 4 x 1¼-cup ovenproof dishes. Place on an oven tray.
2 In a large frying pan, heat half the oil on high. Cook leek and bacon 4-5 mins until leek is tender. Transfer to a plate.
3 In same pan, heat remaining oil on high. Brown mince, breaking up lumps, 4-5 mins. Stir in wine. Simmer 2 mins until almost evaporated. Add cream. Simmer 2 mins.
4 In a small jug, whisk water and cornflour to form a smooth paste. Stir into chicken mixture with vegetables. Bring to a simmer on medium, stirring. Cook 3 mins until thickened. Remove from heat. Stir parsley through and season. Cool 10 mins.
5 Spoon mixture into dishes. Cover each with a pastry square. Brush with egg yolk. Sprinkle with sesame seeds. Cut a few small slits in pastry.
6 Bake 20-25 mins until puffed and golden. Serve with salad leaves.