Chicken and mushroom pies
Preparation time: 15 minutes
Cooking time: 20-25
1 tbsp olive oil
450g (1lb) chicken breasts, chopped
3 leeks, washed, trimmed and sliced
200g (7oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
200ml (7floz) chicken stock
100ml (3½floz) single cream
Juice of 1 lemon
500g (18oz) Jus-Rol puff pastry sheet
1 medium egg, beaten
1 Preheat the oven to 200°C/R5. Heat the oil in a frying pan and cook the chicken for 4-5 minutes until browned. Remove with a slotted spoon and transfer into a bowl.
2 Add the leeks and mushrooms to the pan and cook for 2-3 minutes to soften. Remove with a slotted spoon and add to the chicken.
3 To make the sauce melt the butter in the same pan, then stir in the flour and gradually add the stock and cream and whisk until you have a smooth, thick sauce. Add the chicken and vegetables to the sauce, squeeze in the lemon juice and season. Mix well and spoon into 4 pie dishes (16cm x 12cm).
4 Roll out the ready rolled pastry and cut 4 lids to fit the pie dishes. Top each dish with a pastry lid, making sure it’s sealed around the edges using the tips of your fingers. Brush the pastry with egg and bake for 20-22 minutes until puffed up and golden. Ensure pies are piping hot and serve immediately.
Recipe and image courtesy of SuperValu.