INGREADIENT

• 330 g chicken mince
• 4 bacon rashers
• 1 tbs butter
• 1 1/2 tbs plain flour
• 1 cup milk
• 1 tsp chicken stock powder
• 50 g leek chopped
• 60 g blue cheese crumbled
• 2 sheets puff pastry
• 1 egg beaten

Direction

1. Preheat oven to 200C.
2. Dry fry chicken mince and bacon until cooked, and set aside.
3. Melt butter in a saucepan and add flour and chicken stock powder. Stir well.
4. Over low heat, slowly add milk, stirring constantly until sauce thickens. Simmer for 3 minutes.
5. Combine sauce and cooked mince. Allow to cool.
6. Add cheese and leek (or shallots) and fold through.
7. Place mixture on a sheet of pastry. Brush edges with beaten egg.
8. Place the second sheet of pastry over the top and fold edges over.
9. Crimp edges with a fork and brush whole pie with beaten egg.
10. Cook for 25-30 minutes or until pastry is puffed and golden.
11. Serve hot or cold.