Leftover Mount Barker Roast Chicken (375g), shredded
2 tsp olive oil
2 rashers bacon, chopped
1 leek, finely chopped
2 garlic cloves, crushed
2 tsp finely chopped thyme
½ cup white wine
2 T plain flour
2 tsp Dijon mustard
1 cup chicken stock
4 tbs Mundella Yogurt
4 sheets of puff pastry
Preheat oven to 200 degrees.
To make filling, heat a frying pan and add the bacon and leek, cook for 3 minutes.
Reduce heat to low and add garlic. Cook for 2 minutes. Add white wine and reduce by half. Now add plain flour, mustard, and chicken stock. Cook for 2-3 mins or until the mixture thickens.
Stir in thyme and shredded chicken. Remove from heat. Stir in Mundella yogurt.
Using the stencil of the baking trays you have, chop out the base and top of your pies in your puff pastry sheets.
Place the large puff pastry piece on the base of your pie tray, pressing down on the pastry. Scoop in the prepared filling until level with the top of the pastry. Place the second piece of pastry on top, brush with egg and place in the oven for 25 mins (or until the pastry is golden).