1 tbsp olive oil
2 leeks, washed & sliced
2 cloves garlic, crushed
600g chicken thigh, cubed
100g thick bacon, chopped
2 sprigs thyme
1 cup white wine
1 carrot, peeled and diced
300ml Bulla Thickened Cream (or 200ml Bulla Creme Fraiche)
½ cup parsley chopped
Salt & pepper to taste
3 sheets puff pastry
¼ cup water
Preheat oven at 200C. Heat the oil in a large frying pan or saucepan and sauté the leeks and garlic 4 to 5 minutes. Remove & set aside.
Return the pan to the heat and brown the chicken and bacon well for 4 to 5 minutes.
Return the leeks to the pan and add the thyme, white wine and carrot simmer uncovered for 20 minutes over a low heat.
Stir in the Bulla Thick Cup cream and parsley and season to taste with salt & pepper. Cool.
Spoon the chicken mixture into one-cup ovenproof dishes and cover with rounds of puff pastry. Crimp the edges to seal and brush the surface with the combined egg & water.
Make a small air vent in the top of the pies and decorate the surface with leftover pastry if required.
Bake in the preheated oven at 200C for 20 minutes until golden.
Serve hot with steamed vegetables or salad.
For more recipes using Bulla cream, visit www.bullacream.com.au.