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Recipe

Difficulty

Medium

 

Prep time

30 minutes

 

Cook time

20 minutes

 

Serves

4

Ingredients:

 

1 leek
1 cup chopped mushrooms
0.9 oz Westgold butter
1 packet puff pastry
3 chicken breasts, diced
1 tbsp Tuscan spices
1 sachet mushroom soup mix
1/2 cup sour cream
1 egg

Method:

 

Heat oven to 390°F (fan bake) or 428°F (standard bake).


Fry the leeks and mushrooms in butter until soft and leeks have separated, then place in a large bowl.


Fry the chicken in the same pan, coating with your Tuscan seasoning as you fry.

 

Make up the soup mix with 1 cup boiling water, then add to the chicken once it's cooked, along with sour cream and simmer until sauce is thick.


Spread mixture across four 2-cup-capacity ramekins, then egg wash the tops of the ramekins.

Cut rounds of pastry, and 'top' the ramekins with the pastry, being careful to press down the edges with a fork so the top sticks. Pierce the top 3 or 4 times with the fork so steam can escape, then egg wash again.

 

Cook for about 20 mins, until tops are golden and crispy.

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