Chicken, Leek & Parsley Pies

Make one, freeze one –or serve 2inone sitting!

INGREDIENTS (Serves 2) ◆ 25g butter ◆ 1 large leek, sliced ◆ 25g plain flour ◆ 300ml milk ◆ 200g cooked chicken,

chopped ◆ 2tbsp chopped fresh parsley ◆ Salt and freshly ground

black pepper ◆ 250g ready-to-roll chilled

puff pastry ◆ A little plain flour ◆ 1 egg, beaten with 1tbsp

milk 1 Preheat oven to 220°C, fan oven 200°C, Gas Mark 7. 2 Melt the butter in a large saucepan and fry the leeks over a low heat for 4-5min. Stir in flour and cook gently for 1min. Gradually add milk, stirring to combine, then heat, stirring constantly until thickened. 3 Add the chicken and parsley to the sauce. Season, then share between 2 individual baking dishes. Cool. 4 Roll out the pastry on a lightly floured sur face and cut to fit the tops of the pie dishes. Use the trimmings to cut out pastry leaves. Cut 2-3 slashes in the centre of each lid to allow steam to escape. Put the pastry lids onto the pies, decorate with leaves, then brush with the egg mixture. If freezing, pack into freezer bags and freeze for up to 2 months. Thaw before cooking. 5 Bake for 25-30min until puffed up and golden brown. Ser ve immediately.