Chicken and pumpkin pot pies

ingredients

• Chicken and pumpkin pot pies

  • 250 gram chicken breast fillet
  • 450 gram butternut pumpkin, chopped coarsely
  • 1 small leek (200g), sliced thinly
  • 1 clove garlic, crushed
  • 1/4 teaspoon thyme leaves
  • 1/4 cup (60ml) water
  • 1 teaspoon plain (all-purpose) flour
  • 2 sheets filo pastry
  • 1 egg white, beaten lightly
  • 1 teaspoon coarsely chopped pepitas
  • 30 gram firmly packed small beetroot leaves
  • 1 teaspoon lemon juice

method

• Chicken and pumpkin pot pies

  • 1

    Place chicken in a medium saucepan; cover with cold water. Bring to the boil; reduce heat, simmer, uncovered, for 10 minutes or until chicken is cooked through. Drain chicken reserving ½ cup of the poaching liquid. Shred chicken.

  • 2

    Meanwhile, boil, steam or microwave pumpkin until tender; mash coarsely.

  • 3

    Preheat oven to 200°C/400°F.

  • 4

    Cook leek, garlic, thyme and the water in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until leek is tender. Add flour; cook, stirring, for 2 minutes or until slightly thickened. Add chicken, reserved poaching liquid and pumpkin, bring to the boil, stirring, for 2 minutes or until thickened slightly. Season with pepper to taste.

  • 5

    Brush pastry sheets with egg white, folding in half three times to make a square. Brush edges of two 1-cup (250ml) heatproof ramekins with egg white. Divide chicken mixture between ramekins, top with pastry squares turning edges of pastry upwards. Brush tops with egg white. Using a small sharp knife, make a hole in the centre of each pie; sprinkle with pepitas. Bake pies for 25 minutes or until pastry is browned lightly

  • 6

    Combine beetroot leaves and juice in a small bowl, season with pepper to taste. Serve hot pies with beetroot leaves.

notes

Filling can be prepared up to two days ahead; store, covered, in the fridge.