Butter Chicken And Leek Pot Pies

Create these pot pies with ease and flair, thanks to quality store-bought finds from the aisles of HFM

By Elle Vernon

Photography Andre Martin • Styling Elle Vernon

0 from 0 votes

Preheat oven to 200°C fan-forced. In a deep frying pan, saute 1 thinly sliced leek in a good dollop of butter for 5 minutes or until leek is soft.
Add 1 cup frozen peas, 3 cups chopped cooked chicken meat and a jar of What’s For Tonight? Butter Chicken Cooking Sauce. Divide between four 1 ½-cup-capacity ovenproof ramekins and brush edges with egg.
Cut 4 rounds from Carême All Butter Puff Pastry large enough to cover the top of each ramekin. Cut a small round hole from the centre of each, then transfer to ramekin tops, pressing edges to seal.
Brush with egg and scatter with black sesame seeds. Transfer to an oven tray and bake for 18 minutes or until pastry is golden.
Serve scattered with flaked almonds, coriander and natural yoghurt.

Tag @marketmag_au on Instagram and hashtag your creation

Now try this

Instead of making pies with the butter chicken filling, pile it between slices of bread to make toasted sambos!

Slice any leftover pastry into thin strips. Brush with egg and scatter with sugar, then bake until golden and puffed. Enjoy!

Carême All Butter Puff Pastry Sheet 375g