[Ingredients]
400g M&S tin chunky chicken in white sauce
1 medium trimmed and thinly sliced leek
1 small peeled and very thinly sliced carrot
2tbsp dry vermouth
1tbsp creme fraiche
1tsp chopped tarragon
2 Jus-Rol frozen small individual puff pastry rounds - defrost covered with a cloth for 15mins
1 beaten medium egg
[Steps]
Preheat oven 200degC.
Melt butter in a saucepan. Stir in leek and carrot, let soften over medium heat for 5mins. Add vermouth, cover pan and cook for another 1min.
Empty chicken into a bowl, season and stir in creme fraiche and tarragon, followed by leek and carrot.
Spoon mixture into a small oval pie dish (width 18cm and depth 5cm) and dampan edge of dish.
Cut pastry rounds in half and arrange the halves, overlapping each other over the pie. Press pastry down all around the edge and trim off any overhanging bits with a knife.
Brush pastry with beaten egg and bake for 20mins. Turn heat down to 180degC, bake for another 10mins till crisp and golden brown.