2 rolls PnP shortcrust pastry, (400g each), defrosted
1 glug PnP olive oil, for frying
4 PnP chicken breast fillets, cut into chunks
30 ml self-raising flour, plus 1 tbsp extra
4 rashers smoked back bacon, trimmed and diced
2 large leeks, trimmed and finely sliced
1 carrot, peeled and grated
60 ml dry white wine (optional)
180 ml chicken stock
30 ml PnP parsley, chopped
1 large PnP egg, whisked, to glaze
Preheat oven to 200°C.
Roll pastry out onto a lightly floured surface.
Cut into 8 circles each big enough to line a muffin cup.
Cut another 8 circles big enough to top each of the mini pies. Refrigerate.
Heat oil in a non-stick pan.
Toss diced chicken in flour and fry in batches.
Remove and set aside.
Reduce temperature, add bacon and fry until lightly coloured.
Add leeks and carrot and fry for a few minutes.
Stir in remaining flour. Season.
Add stock, parsley, chicken and wine (if using) and simmer for 5 minutes.
Adjust seasoning and leave to cool.
Grease 8 muffin cups and line each with a pastry circle.
Press gently to smooth out the edges. Spoon mixture into cups, brush with egg, top with pastry lid and seal edges with a fork.
Brush with egg and cut a small ‘steam hole’ in the centre.
Reduce temperature to 180°C. Bake for 25 minutes or until cooked through and golden.
Serve hot or at room temperature with tomato sauce or gravy and mashed potato