2 leeks, thinly sliced
6 pieces shortcut bacon, trimmed and diced
¼ cup plain flour
1½ cups chicken stock
1 cup corn kernels
¼ cup fresh parsley finely chopped
¼ cup creme fraiche
Finely grated zest of 1 lemon
1 barbecued chicken, meat removed and chopped
1 sheet frozen puff pastry, thawed
- Grease 2 x 2-cup ovenproof dishes with cooking spray. Melt 40g butter in a frying pan over medium heat. Cook leek and bacon for 5 min or until leek softens and bacon is lightly golden.
- Sprinkle over the plain flour and stir for 1 min. Gradually stir in the chicken stock until the sauce is smooth. Remove from the heat and add the corn kernels, fresh parsley, crème fraîche and lemon zest with the chicken. Season to taste. Spoon into the prepared dishes and set aside to cool for 30 min.
- Preheat oven to 200°C (180°C fan forced). Brush the edges of the dish with a lightly beaten egg then top with the pastry, trimming away any excess. Brush pastry lightly with a little extra beaten egg. Bake in the oven for 30-35 min, or until pastry is golden brown. Serve with a mixed salad.