Name: Pot Pies 3-ways
Prep time: 60 min
Cook time: 60 min
Total time: 1 min
Yield: 3
Ingredients: soft butter for greasing; 200g puff pastry; Cheesy vegetable pot pies (makes 3):; 250ml butternut , cut into 1.5 cm cubes; 2baby marrow , sliced; 250ml cauliflower & broccoli florets mixed; 250ml LANCEWOOD Sauce Delight™ Cheese Sauce; 125ml LANCEWOOD® Cheddar , grated; 15ml corn flour; 15ml chives , chopped; salt & freshly ground black pepper to taste; Chicken & mushroom pot pies (makes 3):; 30ml oil; 1onion , chopped; 1garlic clove , crushed; 2skinless chicken breasts; 250ml LANCEWOOD Sauce Delight™ Mushroom Sauce; 15ml corn flour; salt & freshly ground black pepper to taste; 10ml dried tarragon; Beef & pepper pot pies (makes 3):; 30ml oil; 1onion , chopped; 1garlic clove , crushed; 250g beef mince; 45ml tomato paste; 15ml Worcestershire sauce; 250ml LANCEWOOD Sauce Delight™ Pepper Sauce; 15ml corn flour; salt & freshly ground black pepper to taste

3 Serves/Makes

Cooking Time: < 60 min

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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Pot Pies 3-ways