This is one of my favourites. I came up with it one day when I had to use what was in my pantry and it ended up tasting delicious. It has a creamy, white wine and herb flavoured sauce with lots of yummy vegies. You can either add steamed chicken to it or a store bought BBQ one - when you're pressed for time as I was.
In a large saute pan, saute leek and bacon in the butter for 2 mins.
Add the garlic, carrots and cabbage and continue for another 5 minutes.
Stir in the flour and cook for 30 seconds - stirring.
Add the wine and chicken stock and herbs and cook for about 10 mins til reduced by 2/3.
Add everything else and cook til mixture bubbles.
Turn oven to 180C
Line a deep pie dish or a casserole dish with a sheet of puff pastry.
Put filling in and cover the top with 2nd sheet - trim edges and make slits for vents.
Brush top with beaten egg or milk.
Bake for about 40 mins til pastry is golden brown.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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