Filling
INGREDIENTS
2 chicken breast, diced
1 leek peeled and sliced thinly
1 large carrot diced
3/4 cup peas
3 sheets puff pastry
5 sheets shortcrust pastry
2 tbsp butter
2 cups liquid chicken stock
2 tbsp plain flour
1 tbsp oregano
1tsp salt
1 leek peeled and sliced thinly
1 large carrot diced
3/4 cup peas
3 sheets puff pastry
5 sheets shortcrust pastry
2 tbsp butter
2 cups liquid chicken stock
2 tbsp plain flour
1 tbsp oregano
1tsp salt
Olive oil spray
INSTRUCTIONS
- Fry chicken, remove once cooked through
- Melt the butter in a saucepan, saute carrot, peas & leek in olive oil.
- Add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes.
- Once gravy is done, mix the chicken through the gravy mix and coat well.
- Cut short crust pastry circles for the bottom of your pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil.
- Cook in oven for 20 minutes on 200C, or until pastry is golden.
- Makes 4 large individual pies & 12 muffin size (use large glass rim to cut shortcrust and small glass rim for puff pastry)
- Filling can be made ahead of time and left in the fridge.
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