Name: Chicken and leek pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 small leek, trimmed, halved, washed, thinly sliced; 4 rindless bacon rashers, finely chopped; 500 gram chicken mince; 1/3 cup white wine; 3/4 cup thickened cream; 1 tablespoon water; 2 teaspoon cornflour; 1 cup frozen mixed vegetables; 2 tablespoon chopped parsley; 1 sheet frozen puff pastry, thawed; 1 egg-yolk; 2 teaspoon sesame seeds

Ingredients

1 tablespoon oil

1 small leek, trimmed, halved, washed, thinly sliced

4 rindless bacon rashers, finely chopped

500 gram chicken mince

1/3 cup white wine

3/4 cup thickened cream

1 tablespoon water

2 teaspoon cornflour

1 cup frozen mixed vegetables

2 tablespoon chopped parsley

1 sheet frozen puff pastry, thawed

1 egg-yolk

2 teaspoon sesame seeds

Method

1.Preheat oven to hot, 200°C. Lightly grease a 6-cup ovenproof dish.

2.Heat half the oil in a large frying pan on high. Sauté leek and bacon for 4-5 minutes, until leek is tender. Transfer to a plate.

3. Heat remaining oil in same pan on high. Add mince. Cook for 4-5 minutes, breaking up lumps with the back of a spoon, until browned. Stir in wine. Simmer for 2 minutes or until almost evaporated. Add cream. Simmer for 2 minutes.

4.In a small jug, whisk together water and cornflour to form a smooth paste. Blend into chicken mixture with vegetables. Bring back to a simmer on medium, stirring, and cook for 3 minutes, or until thickened. Remove from heat. Stir through parsley and season to taste. Cool mixture for 10 minutes.

5.Spoon mixture into prepared dish. Cover with pastry, trimming to fit if necessary. Brush with egg-yolk. Sprinkle with sesame seeds. Cut a few small slits in pastry to allow steam to escape.

6.Bake for 20-25 minutes, or until puffed and golden. Serve with salad, if liked.

For individual pies, spoon mixture into 6 ramekins, top with a square of pastry and bake as directed.
Note

Woman's Weekly Food

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Ingredients

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