Chicken and Thyme Pies

Ingredients:

1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce

750 gram Chicken breast fillets, trimmed, chopped into 3cm cubes

1 Bunch spring onion, finely chopped

200 millilitre low fat milk

250 gram button mushroom, thinly sliced

15 millilitre Stork Margarine

200 millilitre cold water

30 millilitre thyme leaves, chopped

2 rolls frozen ready-rolled puff pastry, thawed

1 egg, beaten

Directions:

Preheat oven to 200°C.

Grease four pudding bowls.

Melt Stork margarine in a large frying pan over a medium heat.

Add spring onions and cook for 3 minutes.

Add mushrooms and cook for 5 minutes.

Add chicken and cook for 5 minutes or until browned.

Add milk and water, and stir in the contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet

Bring to the boil while stirring, reduce heat and simmer for 20 minutes and add thyme.

Season with salt and pepper set aside to cool completely.

Using the top of the pudding bowl as a guide, cut four discs 2cm wider than the bowl (all the way around) from the puff pastry sheets

Spoon filling into dishes.

Top with pastry rounds, pressing edges to seal.

Brush with beaten egg and sprinkle with salt and freshly ground black pepper.

Cut a small cross in pie pastry tops to allow the steam to escape

Bake for 30 to 35 minutes or until pastry is light golden and puffed.