INGREDIENTS

1 cooked rotisserie chicken, bones removed
olive oil for frying
2 onions,sliced
1 X 300g packet brown mushrooms, sliced
2 garlic cloves, chopped
1 can 400g can asparagus spears, drained
1 ½ cup ready made cheese sauce
Salt and milled pepper
1 roll puff pastry
1 egg yolk, beaten

METHOD

Pre heat the oven to 220˚C.
Heat a little oil in a pan and fry the onions until soft, add garlic and fry for another minute. Allow to cool slightly.
Cut chicken into bite size pieces.
Mix leeks, mushrooms, chicken and asparagus with cheese sauce and spoon into ovenproof dish. Brush rim with beaten egg.
Top dish with a pastry lid, crimp edges with a fork or fingers and make a small hole in the middle for steam to escape.
Bake pies for 10 minutes then reduce heat to 180˚C and bake for further 15-20 minutes until golden and puffed.

As oven temperatures may vary this is a guideline only.