Options:

Include nutrition information?

Chicken, Pea & Sweet Potato Pies

Created by ImPat on October 22, 2018

505 gram cooking sauce ( jar, Aussie Honey Mustard Chicken cooking sauce, MasterFoods brand specified)
180 grams frozen peas (1 1/2 cups)
1 sheet (110 gram) frozen puff pastry ( just thawed)
1 egg, lightly whisked
Thyme sprigs, extra to serve

Step 1: Preheat oven to 180C.
Step 2: Heat the oil in a large deep frying pan over high heat and add the chicken and cook, turning for 5 minutes or until golden and then add the leek, garlic and thyme and cook, stirring for 3 minutes or until leek softens and then stir in the sweet potato and then add the cooking sauce and 1/2 cup (125ml) water and bring to the boil, stirring and then remove from the heat and stir in the peas.
Step 3: Divide the mixture among four 1 1/2 cup/375ml capacity ramekins.
Step 4: Cut four discs from the pastry, reserving excess and place over the ramekins and brush with egg and then cut a small slit in each pies.
Step 5: Cut leaf shapes from reserved pastry and arrange on top and brush with egg.
Step 6: Place the pot pies on a baking tray and bake for 35 minutes or until the pastry is puffe3d and golden and top with extra thyme leaves and serve.