250g packaged fresh dough ball
Olive oil, for brushing
Fresh thyme sprigs, to garnish
Steamed green beans, to serve
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
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.