Chicken, Spring Onion and Tarragon Pies
Ratings
Prep time
10 min
Cook time
20 min
Serves
4
Nutritional information per serving
Weight
514
g
Energy
3646
cal
Protein
50.6
g
Total Fat
47.7
g
Saturated Fat
23.3
g
Carbs
57.2
g
Sugars
10
g
Sodium
980
mg
Fibre
5.9
g
Calcium
126
mg
Nutritional information per 100g
Weight
100
g
Energy
710
cal
Protein
9.8
g
Total Fat
9.3
g
Saturated Fat
4.5
g
Carbs
11.1
g
Sugars
1.9
g
Sodium
191
mg
Fibre
1.1
g
Calcium
25
mg
METHOD
-
Preheat oven to 220°C /200°C fan forced. Heat oil in a large saucepan over medium high heat and cook garlic, leeks and shallots for 2 minutes or until they soften and become translucent. Add flour and cook for 2 minutes.
-
Add stock and bring to the boil; stirring occasionally; reduce heat and cook for 5 minutes. Remove from heat and stir through cooked chicken, NESTLÉ CARNATION Lite Cooking Cream and tarragon; season with salt and pepper
-
Meanwhile cut pastry around four x 10cm pie dishes. Divide the filling between the dishes, brush egg around the rims and top with pastry. Brush egg over the top and cook for 15 minutes until pastry is crisp and golden. If desired serve with steamed vegetables.
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