Ingredients
Pastrydough
- 2 cups self-raising flour
- ½ teaspoon dried thyme
- 120 g cold butter
- ¾ cup light cream
Filling
- 400 g chicken, boneless, cubed
- 2 slices bacon, chopped
- 45 g butter
- 2 tablespoons dry sherry
- ½ cup chicken stock
- ½ cup cream
- 1 tablespoon roux
- 3 spring onions, finely chopped
- milk or egg, to glaze
Method
1. Place flour and thyme in a food processor. Add the butter and process until no lumps remain, then add cream to make a soft dough. Cover with plastic wrap and refrigerate for about 30 minutes.
2. Cook chicken and bacon in butter until well coloured, then add the sherry and cook over a high heat until sherry has evaporated.
3. Add stock, cream and roux and simmer, stirring until the sauce thickens. Stir in the spring onions. Pour into a greased flan or flat pie dish.
4. Roll pastry out on a lightly floured surface to a thickness of about 2 cm. Cut into 20 rounds using a 5 cm cutter. Prick each round with a fork.
5. Arrange the pastry rounds over the filling, brush with some milk or a beaten egg to glaze. Bake in a preheated oven at 220°C for about 15 minutes until the crust is golden.
