Tomato chicken pies
SERVES 4 PREPARATION: 15 MIN COOKING: 45 MIN
15ml (1T) olive oil
30ml (2T) butter
1 onion, chopped
2 garlic cloves, crushed 4 sun-dried tomatoes, chopped 4-6 cooked chicken portions,
deboned and shredded
15ml (1T) cake flour
250ml (1c) milk
125ml (½c) chicken stock salt and freshly ground black
125g cherry tomatoes, halved 500g puff pastry, defrosted 1 egg yolk whisked with
15ml (1T) water
Preheat the oven to 190°C. Grease 4 ramekins or 1 oven dish with non-stick spray.
1 Heat the oil and butter in a saucepan and fry the onion and garlic. Add the tomatoes and chicken and stir-fry for a few seconds.
2 Sprinkle the flour over, stir into the mixture and add the milk and stock. Allow to simmer until thick, stirring occasionally to prevent it from burning.
3 Season with salt and pepper and stir in the cherry tomatoes. Spoon the mixture into the prepared dish(es).
4 Lightly roll out the pastry and cut to the size of the dishes. Place over the filling and seal the edges with a fork.
5 Cut a small slit in the pie(s) and brush the egg yolk over the top. Bake for 15-20 minutes until golden brown.