Chicken and leek pie

1/4 sheet puff pastry rolled out

15ml oil

1 chicken breast cubed

1 small leek washed and sliced

1/4 onion diced

1 clove garlic crushed

2 sprigs of thyme salt and pepper to taste 125ml cream

Place oil in a hot pan and fry chicken. Add onion, thyme and garlic, sauté. Add leeks, salt pepper and cream and cook for a few minutes until chicken is cooked through. Set aside and allow to cool completely.

Vegetables

50g butter

4 cauliflower florets

2 Brussels sprouts, halved

6 cubes steamed butternut

2 baby corn

Salt and pepper to taste

Put butter in a pan and melt. Add all vegetables and season. Sauté until cooked.

Roll pastry and line a muffin tray with extra pastry over the top of the muffin tray.

Cut two circles slightly bigger than tin. Fill pastry with cold chicken and leek filling.

Top with pastry lids and press to ensure that the filling doesn’t ooze out when baking.

While everything is still cold bake at 180-200ºC for 20-25 minutes or until cooked.

Serve with the vegetables.