Mini Pumpkin Chicken Pies

Instructions

1. Preheat the oven to 220°C. Line a baking sheet with parchment paper.
2. Make the roasted veggies: In a medium bowl, toss the pumpkin, onion, carrot and potatoes with the olive oil and sprinkle over salt and pepper. Spread on the baking sheet and roast for 20 to 30 minutes, just until tender. Remove from the oven and let cool.
3. The puff pastry circles: On a work surface, roll out the Puff Pastry to 5 mm-thick, and cut into 6 (10 cm rounds). Use the remekins - turn upside down on the pastry and cut out the circles a little larger than the dish. Keep the pastry covered and refrigerated until ready to use.
4. The white sauce: In a medium saucepan, melt the butter over moderate heat; add the flour, and cook, whisking constantly for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
5. Mix the white sauce with the lemon juice, chicken, roasted veggies, basil, salt and pepper.
6. Spoon the mixture into remekins ovenproof dishes. Top with pastry circles and press the edges , against the outside edge of the dishes to seal. Place a sage leaf on top of each pastry and brush with egg white.
7. Bake the pot pies on a baking sheet on the middle rack in the oven for 20 minutes, or until the pastry is golden brown.

• Servings : 6
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : beef, Chiken and paultry, Left overs-great overs, Pizza, Pasta, Spagetty, Quiches, recipes for winter, Transformers
• Ingredient : Basil leaves, Butter, Carrots, Caw-milk, Egg white, Flour, Ground black pepper, Ground chicken, Lemon juice, Olive oil, Onion, Potatoes, Puff pastry, Pumpkin, Salt, Salvia, Turkey fillets