Ingredients

The following ingredients have 4 Servings
  • 330 g chicken mince
  • 4 bacon rashers
  • 1 tbs butter
  • 1 1/2 tbs plain flour
  • 1 cup milk
  • 1 tsp chicken stock powder
  • 50 g leek chopped
  • 60 g blue cheese crumbled
  • 2 sheets puff pastry
  • 1 egg beaten

Instruction

  • Preheat oven to 200C.
  • 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.
  • Place mixture on a sheet of pastry. 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.
  • Serve hot or cold.