Simple ingredients shine in these golden cafe-style pies.
Ingredients
- 20g butter
- 1kg chicken breast fillets, chopped
- 2 leeks, trimmed, halved, washed, chopped
- 2 celery stalks, chopped
- 2 teaspoons fresh thyme leaves
- 1/4 cup plain flour
- 1 1/2 cups Massel chicken style liquid stock
- 3/4 cup pure cream
- 400g desiree potatoes, peeled, cubed
- 1/2 cup frozen green peas
- 1 teaspoon dijon mustard
- 2 sheets frozen ready-rolled puff pastry, partially thawed, halved
- 1 egg yolk, lightly beaten
- 2 teaspoons sesame seeds
Method
- Step 1Heat butter in a saucepan over medium heat until melted. Cook chicken in 2 batches, stirring, for 3 to 5 minutes or until browned. Add leek, celery and thyme. Cook, stirring, for 5 to 7 minutes or until celery has softened.
- Step 2Stir in flour. Add stock, cream and potato. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato is tender. Stir in peas and mustard.
- Step 3Preheat oven to 220°C/200°C fan-forced. Divide chicken mixture between four 4cm-deep, 7.5cm x 15.5cm foil cases. Top each with pastry. Trim excess.
- Step 4Brush with egg. Top with sesame seeds. Bake for 20 to 25 minutes or until golden.
- Low carb
- Low sugar
Nutrition
3691 kj
Energy
44g
Fat Total
25g
Saturated Fat
8g
Fibre
68g
Protein
272mg
Cholesterol
721.65mg
Sodium
6g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cover with supplied lids at the end of step 3. Freeze for up to 3 months. To cook: Preheat oven to 220°C/200°C fanforced. Remove lids. Place on baking tray. Brush with egg. Top with sesame seeds. Bake for 30 to 35 minutes or until golden.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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