- 1 tablespoon oil
- 1 leek, sliced
- 500g chicken mince
- 475g jar Chicken Tonight Creamy Mushroom Sauce
- 3 sheets frozen puff pastry, slightly thawed
- Tomato sauce or chutney, for serving
Heat oil in a large non stick frypan over high heat. Add leek and cook for 1 minute to soften. Add chicken and stir well to break up mince, cook until changed in colour.STEP 2
Pour in Chicken Tonight Sauce, bring to the boil and cook for 5 minutes, stirring regularly, until sauce reduces a little. Remove from heat and allow to cool.STEP 3
Line each cavity of a Texas muffin pan with pastry. Spoon in chicken filling and cover with a disc of pastry. Seal edges and glaze lightly. Bake in a preheated oven at 180°C for 25 minutes or until golden brown. Serve with tomato sauce or chutney.
To glaze pies, simply use a small amount of milk or a beaten egg. Once glazed, top with some cracked black pepper or dried herbs before baking, if desired.