Images for Marketing – Chef’s Favourite Recipes
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.