Name: Individual Mushroom, Leek and Pancetta Pies
Prep time: 15 min
Cook time: 20 min
Ingredients: 40g Devondale Butter; 1 leek, trimmed, halved lengthways and sliced; 1 garlic clove, crushed; 8 slices (100g) pancetta; 500g mixed mushrooms, sliced; 1 packet Devondale Three Cheese Sauce; 1/2 cup chicken stock; Salt and cracked black pepper, to taste; 1 sheet puff pastry; 1 egg, lightly beaten with 2 teaspoons water or milk, to make an egg wash

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Heat butter in a medium frypan and cook leek and garlic for 2 minutes or until soft
Add mushrooms and pancetta and cook for a further 5 minutes or until mushrooms have softened. Stir in sauce and chicken stock and stir until combined. Season to taste
Cut 4 circles of pastry 1 cm larger than the diameter of 4 oven-proof 1-cup capacity ramekins. Divide the filling between ramekins and top each with a circle of pastry and press edges to seal. Brush pastry with egg wash
Bake pies at 200°C for 15-20 minutes or until pastry is golden brown. Stand for 5 minutes before serving

Tips & Hints:

For something heartier, try adding chopped cooked chicken to this pie filling.

Heat butter in a medium frypan and cook leek and garlic for 2 minutes or until soft
Add mushrooms and pancetta and cook for a further 5 minutes or until mushrooms have softened. Stir in sauce and chicken stock and stir until combined. Season to taste
Cut 4 circles of pastry 1 cm larger than the diameter of 4 oven-proof 1-cup capacity ramekins. Divide the filling between ramekins and top each with a circle of pastry and press edges to seal. Brush pastry with egg wash
Bake pies at 200°C for 15-20 minutes or until pastry is golden brown. Stand for 5 minutes before serving

Tips & Hints:

For something heartier, try adding chopped cooked chicken to this pie filling.

Heat butter in a medium frypan and cook leek and garlic for 2 minutes or until soft
Add mushrooms and pancetta and cook for a further 5 minutes or until mushrooms have softened. Stir in sauce and chicken stock and stir until combined. Season to taste
Cut 4 circles of pastry 1 cm larger than the diameter of 4 oven-proof 1-cup capacity ramekins. Divide the filling between ramekins and top each with a circle of pastry and press edges to seal. Brush pastry with egg wash
Bake pies at 200°C for 15-20 minutes or until pastry is golden brown. Stand for 5 minutes before serving