Chicken, Leek and Bacon Pot Pies
Pies with maximum flavour!
Ingredients
11⁄2 sheets frozen puff pastry, thawed
1 egg, lightly beaten 1 tblsp sesame seeds
FILLING
1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces
4 cloves garlic, crushed
Salt and pepper, to taste
2 tblsps olive oil
2 leeks, trimmed, halved lengthways, thinly sliced
200g shortcut bacon, chopped
2 tblsps chopped fresh sage leaves
3⁄4 cup white wine
11⁄2 cups pure cream
1tblsp Dijon mustard
11⁄2 tblsps corn flour
Method
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To make filling, toss chicken and garlic in a large bowl. Season. Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook, turning, until browned all over. Remove. Reduce to medium heat.
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Add leeks, bacon and sage. Cook, stirring, for about 5 minutes, or until leeks are soft. Add wine. Reduce by half. Return chicken with cream and mustard. Simmer, covered, stirring occasionally, for about 10 minutes, or until chicken is cooked.
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Add corn our blended with 2 tblsps water. Stir for about 5 minutes, or until boiling and thickened. Divide among six oven proof dishes (11⁄4-cup capacity). Place on an oven tray.
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Cut 11⁄2 pastry sheets into six squares. Place one square on top of each dish. Press edges to seal. Brush with egg. Sprinkle with sesame seeds.
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Cook in a very hot oven (220C) for about 20 minutes, or until pastry is golden. Serve.
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TIP: Filling can be made up to two days ahead. Keep, covered, in the fridge. Reheat before placing in dishes
