recipes

Ingredients
2 tablespoons olive oil
2 bacon slices (160g), trimmed, chopped
1 braised leek, sliced
1 clove garlic, crushed
1 tablespoon plain flour
2 cups (500ml) chicken stock
¾ cup (180ml) pouring cream
3 cups (300g) coarsely shredded roast chicken
2 cups (280g) coarsely chopped roast potatoes
1 sheet frozen butter puff pastry, partially thawed
1 egg, beaten lightly

Method
1 Heat oil in a large non-stick frying pan over medium heat; cook bacon, stirring, for 2 minutes or until browned. Add leek and garlic; cook for a further 1 minute or until garlic is fragrant.
2 Add flour to pan; cook, stirring, for a further 1 minute. Gradually whisk in stock. Whisk until mixture boils and thickens slightly. Whisk in cream; simmer for a further 1 minute. Remove from heat; season to taste.
3 Transfer mixture to a large heatproof bowl, add chicken and potato; toss well to coat. Refrigerate until cold.
4 Preheat oven to 200°C.
5 Lightly oil four 1¼-cup (300ml) ramekins. Using top of a ramekin as a guide, cut four rounds from pastry. Spoon chicken mixture into ramekins. Place pastry rounds on top of chicken mixture; press with a fork to seal edges. Pierce a small hole in centre of each pastry round; brush with egg.
6 Place ramekins on oven tray; bake for 25 minutes or until golden and puffed.