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Finely chop the leek and cook over a medium heat with the oil until soft and transluscent.
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Add the cornflour and stir until the leeks are well coated.
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Add the chicken stock and stir to create a thick sauce with no lumps of cornflour remaining.
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Add the milk and mix.
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Add the shredded chicken pieces, followed by the vegetables. Bring to a simmer and simmer til it thickens and then add the parsley and take off the heat.
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Line ramekins with puff pastry, spoon in chicken mixture and close by sealing with another sheet of puff pastry. Brush the top pastry with some milk (optional)
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Cook in a preheated oven of 180 degrees Celsius for 15 minutes or until the pastry is cooked and golden
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Makes 4 small or 1 large pie
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Time: Prep- 15-20 minutes Cooking- 30 minutes