Open chicken and roast veg pie

Recipe By:Hannah Lewry
Serves:4

Ingredients

  • rocket, for serving
  • sea salt and freshly ground black pepper, to taste
  • 4 sprigs fresh thyme
  • 1 cup leftover gravy
  • 200 g leftover roast chicken or turkey
  • 300 g leftover roast vegetables (cubed butternut, red onion)
  • 3 garlic cloves, finely chopped
  • olive oil
  • 6 baby leeks, finely sliced
  • 1 free-range egg, beaten
  • 1 sheet Woolworths all-butter puff pastry sheet, thawed

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Preheat the oven to 200°C.
  2. Score a 2 cm border around the puff pastry to create a crust. Place on a baking tray. 2 Brush with the beaten egg, taking care not to let any egg drip off the sides as this will stop the pastry from rising. Bake for 10 minutes.
  3. Meanwhile, soften the leeks in the olive oil for 5 minutes over a low heat, then add the garlic and leftover roast vegetables, chicken or turkey and half the gravy. Sprinkle over the thyme and season to taste.
  4. Spoon onto the pastry sheet and return to the oven for 5–10 minutes. Serve hot with the remaining gravy and a handful of rocket.