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Ingredients

For the Pie Filling

  • 500g Quorn Chicken pieces
  • 100g Quorn Ham
  • Pepper
  • 2 tablespoons plain flour
  • 1/4 teaspoon ground nutmeg
  • 1 large leek, chopped
  • 1 onion chopped
  • 15g melted butter
  • 2fl oz vegetable stock

Milk for glazing

  • 1/4 cup single cream

For the Shortcrust Pastry

  • Two large sheets of ready made shortcust pastry (lifes too short!)

Method

  • STEP 1
    Put the pepper, flour and nutmeg, quorn bacon and quorn chicken pieces into a plastic bag and give it a good shake so each piece of chicken is well coated.
  • STEP 2
    Cook the onions and leeks in the butter on a moderate heat until softened.
  • STEP 3
    Add the chicken and ham mixture to the pan, add the stock and bring to the boil.
  • STEP 4
    Take of the heat and stir in the cream
  • STEP 5
    Place a sheet of pastry into the bottom of a dish.
  • STEP 6
    Pour in the pie filling mixture
  • STEP 7
    Place the remaining sheet of pastry over the pie filling.
  • STEP 8
    Put a couple of small slices in the pie crust and glaze with milk
  • STEP 9
    Place in an oven preheated to 400°F/200°C and cook for 35 - 40 minutes or until the pastry is golden brown in colour.
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