330 g chicken mince

4 bacon rashers

1 tablespoon butter

1 ½ tablespoons plain flour

1 cup milk

1 teaspoon chicken stock powder

50 g leek chopped

60 g blue cheese crumbled

2 sheets puff pastry

1 egg beaten

Preheat oven to 200 C

Dry fry chicken mince and bacon until cooked and set aside.

Melt butter in a saucepan and add flour

And chicken stock powder.  Stir well.

Over low heat, slowly add milk, stirring constantly until sauce thickens.  Simmer for 3 minutes

Combine sauce and cooked mince.  Allow to cool

Add cheese and leek (or shallots) and fold through

On both sheets of pastry cut four circles.  Place mixture on one pastry sheet circles.

Brush edges with beaten egg

Place the second sheet of pastry over the top and fold edges over

Crimp edges with a fork and brush whole pie with beaten egg

Cook for 25-30 minutes or until pastry is puffed and golden.

Makes four