Chicken and mushroom pies
Preparation time: 15min
Cooking time: 45min
Serves 4
1 tbs olive oil
400g skinless chicken bre ast fillets
1 leek, thinly sliced
400g mushrooms, sliced
1/4 cup plain flour
1 cup milk
1 cup chicken stock
Salt and ground black pepper
2 sheets frozen puff pastry
1 egg, lightly beaten
Method
Heat oil in a non-stick pan. Cook chicken for 5min each side.
Remove from pan. Cook leek and mushrooms, stirring for -5min.
Remove from heat. Dice chicken. Mix flour with a little milk to
form a thick paste. Add remaining milk. Place milk mixture and
stock into a saucepan. Bring to the boil, whisking constantly. Stir
in mushroom mixture and chicken. Season with salt and pepper.
Remove from heat. Preheat oven to 220C. Grease 8 cups on a 12-cup
muffin tin. Cut 16 medium circles from pastry sheets. Use 8 circles
for bases. Spoon in chicken mixture. Top each with a pastry circle
and press edges to seal. Lightly brush with egg and cut across in
the top of each pie. Bake for 25min or until puffed and golden.