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Chicken and bacon pies
Chicken and bacon pies
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious user-submitted recipe - not tested by taste.com.au team.
Ingredients:
  • 36.80 gm sunflower oil
  • 1 onion
  • 5 bacon rashers
  • 2 chicken breast fillets
  • 150g cheddar cheese, grated
  • 1 clove garlic
  • 1 tsp dried tarragon
  • 3 sheets Puff Pastry
  • 1 egg, lightly beaten
  • 50g butter
  • 50g plain flour
  • 250.00 gm white wine
  • 257.50 gm milk
  • Salt and pepper, to taste
Instructions:
  • Preheat your oven to 200C and prepare 8 individual fluted tart tins by greasing them.
  • Thaw puff pastry. Cut each sheet into quarters. Gently fit a square of pastry into each tin.
  • In a saucepan, melt butter until foamy. Stir in flour until smooth. Gradually pour in white wine while whisking constantly until thickened over medium-low heat.
  • Gradually pour in the milk while whisking to create a velvety sauce. Season with salt and pepper, then mix in 100g of cheddar cheese until melted and creamy.
  • Prepare the filling by finely chopping the onion, crushing the garlic, and chopping the chicken breast and bacon, making sure to remove any rind and fat.
  • Heat oil in a large fry pan or heavy-based pot over low heat. Sauté onion, garlic, and tarragon until tender, stirring frequently with a wooden spoon.
  • - Heat skillet to maximum, then add chopped chicken and bacon. Cook until nicely browned, stirring frequently. - Reduce heat to low, mix in bechamel sauce until well combined with chicken. - Fill pie tins with mixture and sprinkle cheese on top before baking.
  • Use a small cookie cutter to create shapes from the remaining pastry and place them on top of each pie. Brush with a lightly whisked egg for a glossy finish.
  • Bake in the oven until golden brown, approximately 25-30 minutes.

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