Makes 6 pies
Ingredients
- 100g butter
- 1 cup each celery, carrots, onion, leek, diced
- 1 tablespoon harissa paste
- 1 teaspoon garlic, crushed
- 4 tablespoons flour
- 750ml strong chicken stock
- 1 teaspoon fresh sage, chopped finely
- 1 teaspoon fresh rosemary, chopped finely
- 2 teaspoons fresh coriander, chopped finely
- 2 teaspoons KOO Tomato Paste
- 3 tablespoons parsley, roughly chopped
- Salt & pepper
- 500ml cream
- 1 can KOO Apricot Halves, drained and chopped
- 1 can KOO Red Kidney Beans, drained and rinsed
- 1 roll puff pastry (or enough to make 6 to 8 pie tops)
- Egg/milk wash
- Sesame seeds
Method
Preheat the oven to 180°C.
Spray and Cook the baking dishes or large ramekins for each pot pie.
Roll puff pastry out on a floured surface.
Cut out lids to fit over the pie dishes and set aside.
In a deep pot, melt the butter and saute the onion, celery, onion, leek and garlic until softened. Add the harissa paste and the flour and lightly saute.
Add the herbs, tomato paste and the stock and stir well until sauce starts to thicken.
Add the cream and bring to the boil.
Adjust the seasoning with salt and pepper and then fold in the cooked chicken, apricots and kidney beans. Stir well to combine. Allow to simmer until sauce has thickened.
Fill your pie dishes with filling and cover each dish with a puff pastry lid. Seal the edges. Egg wash the top of the pie lids and lightly score the pastry – allows for expansion during cooking.
Sprinkle with sesame seeds. Bake for 15 to 20 minutes until golden brown and puffed up.