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Pot Pies 3-ways
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Lancewood Pot Pies 3-ways

Ingredients

soft butter  for greasing
200 g puff pastry

 

Cheesy vegetable pot pies (makes 3):

250 ml butternut , cut into 1.5 cm cubes
2 baby marrow , sliced
250 ml cauliflower  & broccoli florets mixed
250 ml LANCEWOOD Sauce Delight® Cheese Sauce
125 ml LANCEWOOD® Cheddar , grated
15 ml corn flour
15 ml chives , chopped
salt & freshly ground black pepper  to taste

Chicken & mushroom pot pies (makes 3):

30 ml oil
1 onion , chopped
1 garlic clove , crushed
2 skinless chicken breasts
250 ml LANCEWOOD Sauce Delight® Mushroom Sauce
15 ml corn flour
salt & freshly ground black pepper  to taste
10 ml dried tarragon

Beef & pepper pot pies (makes 3):

30 ml oil
1 onion , chopped
1 garlic clove , crushed
250 g beef mince
45 ml tomato paste
15 ml Worcestershire sauce
250 ml LANCEWOOD Sauce Delight® Pepper Sauce
15 ml corn flour
salt & freshly ground black pepper  to taste
30 ml parsley , chopped

Method

Grease three 10 cm in diameter ramekin dishes with butter. Preheat the oven to 180°C.

Once the pastry is defrosted, cut out 3 circles slightly larger than the diameter of the ramekin dishes. Each pot pie recipe serves/makes 3 small pot pies.

Cheesy vegetable pot pies:
Add the butternut and baby marrow to a pot of salted water and cook for 10 minutes. Add the cauliflower and broccoli and cook for a further 5 minutes until just soft. Drain well.

Add the sauce, cheese and corn flour and gently mix through.

Add the chives and season to taste.

Chicken & mushroom pot pies:
Heat the oil in a frying pan and fry the onion and garlic until soft.

Add the chicken and brown. Shred the chicken and add the sauce and corn flour.

Mix well, season to taste and add the tarragon.

Beef & pepper pot pies: 
Heat the oil in a frying pan and fry the onion and garlic until soft.

Add the mince and brown. Add the tomato paste and Worcestershire sauce and mix through.

Add the sauce and corn flour and mix well. Season to taste and add the parsley.

To finish:
Spoon into the prepared ramekin dishes and spread out evenly. Place the pastry rounds on top and crimp to seal.

Make a small hole in center of the pastry to allow steam to escape. Brush with milk and egg wash.

For oven baking:
Bake for 35 – 40 minutes or until golden and puffed.

For Air Fryer cooking:
Bake for 15 minutes at 180°C or until golden and puffed.

HINTS & TIPS:
Make a family-sized pie by doubling up on the filling ingredients and using a 20 cm in diameter pie dish with 400 g puff pastry.

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