Chicken, sweet potato and blue cheese pot pies recipe

Gently fry the red onion and garlic in 2 tbsp olive oil until softened, then remove to a bowl. Season the chicken, roll in the plain flour, then add to the pan with the remaining oil. Increase the heat and fry until golden brown on all sides.

Return the onion to the pan along with the sweet potatoes, rosemary and hot stock. Season and simmer for 3-5 minutes. Remove from the heat, then stir through the blue cheese and cream.

Preheat the oven to 200ºC/fan180ºC/gas 6. Divide the filling equally among 4 x 300ml pie dishes and allow to cool.

Meanwhile, on a lightly floured surface, unroll the pastry and cut into 4 pieces that are slightly larger than your pie dishes.

Top each pie dish with a piece of pastry, trimming the excess with a sharp knife and pressing around the edges to seal. Cut out shapes from the trimmings and use to decorate the pies, sticking them on with beaten egg.

Make a small incision in the top of each pie, brush with beaten egg, then bake for 25-30 minutes until golden brown. Serve with seasonal vegetables.