- 30 g butter
- 500 g chicken thigh fillets chopped into small 2cm pieces
- 2 leeks roughly chopped
- 2 garlic cloves minced
- 150 g bacon streaky bacon - chopped
- 120 g cream cooking cream
- 30 g water
- 2 tsp chicken stock powder
- 2 sheets puff pastry defrosted
- 1 egg lightly whisked
- sesame seeds
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 5 large ramekins and set aside.
Melt the butter in a frying pan over medium heat. Cook the chicken for 5 minutes or until browned. Add the leeks, bacon and minced garlic and cook for a further 3-4 minutes or until the leek has softened.
Add the cooking cream, water and vegetable stock and bring to a low simmer.
Divide the mixture between the ramekins.
Cut the sheets of puff pastry into strips and place over the top of the ramekins.
Brush over the whisked egg and sprinkle with sesame seeds.
Bake for 25 minutes or until golden.
I used Bulla cooking cream in this recipe as it doesn't curdle when cooked.
If the mixture is too runny for your liking when it's finished cooking in the frying pan, dissolve 2 tbs cornflour in a little water and mix through.
If you make 1 large pie (rather than individual ones), you'll need to increase the cooking time in the oven to approximately 35 minutes.
Calories: 1048kcal | Carbohydrates: 51g | Protein: 30g | Fat: 81g | Saturated Fat: 27g | Cholesterol: 196mg | Sodium: 783mg | Potassium: 418mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1235IU | Vitamin C: 4.6mg | Calcium: 62mg | Iron: 4.2mg