Ingredients
Chicken Pie Filling
Nutella Puff Pastry Twists
Method
- Preheat oven to 180°C (fan-forced 160°C).
- Heat olive oil in a large frying pan over medium heat. Add leeks, garlic and half the butter. Cook gently for 5–7 minutes, stirring occasionally, until softened and fragrant.
- Add diced bacon and cook for 3–4 minutes, stirring, until lightly browned and starting to crisp.
- Add the remaining butter, then sprinkle in the flour. Stir continuously for 1–2 minutes to cook out the flour and form a smooth roux.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps, until the sauce is smooth and begins to thicken.
- Stir in sour cream, thickened cream, Dijon mustard and Worcestershire sauce. Season with salt and pepper, then simmer gently for 3–5 minutes until the sauce is rich and creamy.
- Add shredded chicken (including finely chopped skin) and stir to combine. Simmer for a further 5 minutes until heated through and thickened.
- Remove from heat, stir through lemon zest and juice, and allow the filling to cool slightly.
- Transfer filling into a baking dish or ovenproof pan and spread evenly.
- Top with puff pastry, trimming any excess. Press edges to seal and brush the surface with egg wash.
- Bake for 25–30 minutes, or until the pastry is golden, puffed and crisp. Remove from oven and rest for 5 minutes before serving.
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