These individual pies take very little time to prepare, and they’re just the thing for a chilly weeknight
Olive oil for frying
2-3 leeks, sliced
2 garlic cloves, chopped
1 cooked chicken, bones and skin removed
1 x 300g packet black mushrooms, sliced
1 x 400g can asparagus, drained
1 x 200g Pick n Pay fresh cheese sauce
1 egg yolk, beaten
Salt and milled pepper
1 roll puff pastry
Preheat oven to 220°C.
Heat a little oil in a pan and fry leeks until soft.
Add garlic and fry for a further minute, then allow to cool slightly.
Cut chicken into bite-sized pieces.
Mix leeks, chicken, mushrooms and asparagus with cheese sauce.
Season and spoon into 4-6 individual ovenproof dishes.
Brush rims with beaten egg.
Top each dish with a lid of pastry, crimp edges with fingers or a fork and make a small hole in the middle for steam to escape.
Bake pies for 10 minutes, then reduce heat to 180°C and bake for a further 15-20 minutes until golden.