Chicken, Leek and Mushroom Pie (73)

8 Baking, Pies
.

15ml spoon vegetable oil

1 medium leek, finely chopped
1 garlic clove, crushed
375g pack diced chicken fillets
3 x 15ml spoons Marsala
295g can Campbells Condensed Mushroom Soup
freshly ground black pepper
2 x 500g packs Ready Rolled Puff Pastry
1 medium egg, beaten
to garnish:
sprig of parsley

1. Preheat the oven to 220C, 425F, Gas Mark 7.

2. Heat the oil in a frying pan, add the leek, garlic and chicken, and fry for 3 - 4
minutes, until golden. Add the Marsala and cook for 2 minutes until the alcohol
has evaporated.
3. Add the soup, stirring for 2 - 3 minutes. Remove from the heat and add
pepper to taste. Spoon the mixture into a bowl. Allow to cool.
4. Remove the pastry from the fridge, roll out until about 5mm thick, and cut
into 4 x 14cm squares. Brush the edges with egg and place cooled chicken
mixture in the centre.
5. Gather each corner into the centre, pinching the edges together to seal the
pie. Brush with egg and place in the oven on a baking sheet.
6. Cook the pies for 25 minutes or until golden.
7. Serve with steamed vegetables and garnish with a
sprig of parsley.