CHICKEN & LEEK PIES

SERVES 4 PREP 20 MINS COOK 40 MINS

• 2 tbsp olive oil

• 500g chicken thigh fillets, chopped

• 1 leek, washed, thinly sliced

• 200g mushrooms, sliced

• 1 cup milk

• 1 cup chicken stock

• 1 tbsp cornflour

• 1 tbsp Dijon mustard

• ¾ cup frozen peas

• 1 sheet shortcrust pastry, quartered

1 Preheat oven to 200°C. Grease 4 x 1¼-cup ramekins. 2 In a large frying pan, heat half the oil on high. Saute chicken 3 mins. Reduce heat to medium. Add leek and mushrooms. Cook 4-5 mins until leek is tender.

3 Stir in milk and ¾ cup stock. Bring to simmer. Combine remaining stock, cornflour and mustard. Stir into chicken mixture. Simmer, stirring, 3 mins. Add peas. Cool.

4 Spoon into dishes. Cover with pastry quarters and pierce top to allow steam to escape.

5 Bake 20-25 mins until golden.