Ingredients
250g packaged fresh dough ball
Olive oil, for brushing
Fresh thyme sprigs, to garnish
Steamed green beans, to serve
FILLING
2 tablespoons olive oil
200g shortcut bacon rashers, chopped
500g chicken mince
200g punnet sliced mushrooms
2 green spring onions, thinly sliced
3 cloves garlic, crushed
1 tablespoon chopped fresh thyme leaves
1 large chicken stock cube, crumbled
300g tub sour cream
2 teaspoons cornflour
Method
-
To make filling, heat half the oil in a large, non-stick frying pan over a high heat. Add bacon. Cook, stirring occasionally, until crisp. Remove. Drain on absorbent kitchen paper.
-
Add remaining oil and chicken to same hot pan. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add mushrooms, onions, garlic and thyme. Cook, stirring occasionally, for about 3 minutes, or until mushrooms are soft.
-
Return bacon to pan with 1 cup water, stock cube and sour cream. Stir to combine. Blend cornflour with 1 tablespoon water in a small bowl. Stir into mince mixture. Cook, stirring for about 2 minutes or until mixture boils and thickens. Remove. Season with salt and pepper.
-
Divide evenly among four ovenproof dishes (2-cup capacity). Place on an oven tray.
-
Divide dough into four equal pieces. Roll out each piece on a lightly floured surface until large enough to cover filling and fit neatly inside dish. Place over filling. Lightly brush with oil. Top with thyme sprigs. Season with salt and pepper.
-
Cook in a hot oven (200C) for about 20 minutes, or until golden.
-
Serve pies with beans.
