|1||onion — finely chopped|
|1||leeks — rinsed and chopped|
|2||garlic cloves — crushed|
|1/3 cup||cake flour|
|1 cup||chicken stock — hot|
|1||whole chicken — cooked, skin and bones removed, and shredded|
|1 x 410g can||Rhodes Quality Cream Style Sweetcorn|
|3 tbsp||flat leaf parsley — chopped|
|1 x 400g roll||ready-made puff pastry|
Melt the butter in a large saucepan, add the onion and the leek, and fry over medium heat until soft.
Add the garlic and fry for a few minutes more.
Add flour and stir well.
Add the chicken stock and stir until slightly thickened.
Add the chicken, Rhodes Quality Cream Style Sweetcorn and cream to the pan.
Gently heat through.
Add the parsley and season to taste.
Remove from the heat and set aside to cool.
Unroll the pastry on a lightly floured surface, cut out four discs the size of 4 individual ramekins, and line each ramekin.
Whisk the egg with the water and brush the surface of the pastry with the egg wash.
Fill with the chicken, sweetcorn and leek mixture.
Cut a second piece of pastry to size and place it on top of the chicken pie filling.
Press together the two layers of pastry with a fork and place the ramekins on a baking sheet.
Brush the tops with the remaining egg wash.
Bake the pies in an oven preheated to 180°C for 20–25 minutes or until the pastry is crisp and golden.
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