Light chicken and leek pot pies

• butter↗25g g
• leek↗3

  washed and sliced

• cheese sauce350g tub fresh g
• green onion↗½ bunch

  sliced

• chicken↗200g cooked g

  shredded

• milk↗3 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• shortcrust pastry320g pack g
• plain flour↗

  for dusting

• egg↗1 large

  beaten

• green vegetables

  for serving (optional)

Step-by-step instructions

1. 1

   Melt the butter in a large skillet, then add the leeks and cook covered for 10 minutes until very soft. Remove from heat and stir in the cheese sauce, green onions, chicken, milk and mustard. Mix well and spoon into small ramekins or molds.

2. 2

   Roll out the pastry on a lightly floured surface. Use a cup cutter to cut circles for lids, place them on top, trim to size, crimp the edges and brush with beaten egg. The pies can then be stored covered and frozen for up to two months.

3. 3

   Preheat the oven to 190 °C/170 °C with convection/gas 5 and bake for 45 minutes, or if baking frozen pies, preheat to 220 °C/200 °C with convection/gas 7. Cover with foil and place on a tray. Bake for 15 minutes. Reduce temperature to 190 °C/170 °C with convection/gas 5 and bake another 45 minutes, removing the foil for the last 30 minutes. Serve with green vegetables if desired.