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
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
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