Stuck for ideas when it comes to entertaining guests this Christmas? These absolutely delicious little pies are the perfect pass-around.
If you find you have left over turkey you could also use that instead of the chook.
4 tbsp butter
2 tbsp olive oil
1 small brown onion
5 springs thyme whole, 3 sprigs leaves removed
600 g diced free range chicken
3 medium flat brown mushrooms
3 tbsp plain flour
1/2 c milk
1 packet frozen puff pastry, 5 sheets, cut out into rounds
1 egg, beaten
Sea salt and ground white pepper
Pre heat oven to 200 degrees
Heat 2 tbsp butter and oil in large frypan. Add onion and 5 thyme springs and cook for 2 minutes until soft.
Add chicken and cook until chicken is just cooked.
Add the mushrooms and cook until tender.
Remove the whole sprigs, discard. Add the leaves to the pan.
Add remaining butter to the pan, sprinkle over flour and stir to combine.
Gradually pour in milk and stir until the sauce is thick. If you find you need more milk, add accordingly.
Check the seasoning. Salt is very important.
You want it to be nice and thick as if it is too soggy you will have sauce everywhere.
Grease muffin tin with butter and line with cut out pastry. Fill and top with pastry round.
Brush with egg.
Cook for 13 minutes or until golden brown on the top and bottom.
Make sure the pies cool a little, I burnt my mouth by being greedy and impatient