Mid-week Chicken Pie Serves: 6 Ingredients: 4 skinless chicken fillets cut into chunks 2 tsp olive oil 1 leek, thinly sliced 600g ready made tomato and mascarpone pasta sauce 125g button mushrooms, halved 125g red pepper, cored, seeded and sliced 1 x 375g ready rolled puff pastry Beaten egg, to glaze Potatoes and vegetables, to serve Tip: Any tomato based pasta sauce will work with this recipe Method Preheat the oven to 220ºC, 425ºF, Gas mark 7. Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg. Place them in the oven and bake for 15 minutes or until browned and puffed up. While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 minutes or until lightly browned. Add the mushrooms and red pepper and cook for a further 3 minutes. Pour over the tomato sauce and continue heating gently for 5 minutes. Spoon the chicken mix onto the serving plates and top with the pastry lid. Serve with potatoes and a selection of vegetables

Preparation Time 10 minutes. Cooking Time Approx. 15 minutes. Temperature Gas Mark 7, 220ºC, 425ºF Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 1817 kj (408 kcal) Protein 26.7g Carbohydrates 31.8g Fat 20.8g Saturated Fat 8.5g