- A golden shortcrust and puff pastry case encloses tender pieces of chicken in a creamy bacon and white wine sauce.
We use a medium leek in this recipe.
Makes 3 single-serve pies.
20ml tablespoon and 250ml measuring cup for all of our recipes.
1 tablespoon (20ml) oil
400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks
100g shortcut bacon, finely diced
90g (3/4 cup, lightly packed) finely chopped leek
1 medium clove garlic, peeled and crushed
20g (1 tablespoon) butter
1 tablespoon (12g) plain flour
1/3 cup (84ml) chicken stock
1/3 cup (84ml) white wine
1/3 cup (84ml) cream (35 to 40 percent fat)
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
20g (1/3 cup, loosely packed) grated tasty cheddar cheese
1-2 sheets puff pastry, thawed
2-3 sheets shortcrust pastry, thawed (if preferred, puff pastry can be used instead of shortcrust)
Heat oil in a large, heavy-based saucepan or frying pan over high heat. Add chicken, and cook, stirring occasionally, for about 6-7 minutes, or until lightly browned. If necessary, cook the chicken in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.
Reduce heat to medium-low. Add bacon, leek, and garlic to saucepan, and cook, stirring, for about 3 minutes, or until leek has softened and bacon is cooked. Set mixture aside with chicken. © exclusivelyfood.com.au