Ingredients

10 x 6"x 4" Jus-Rol Puff Pastry Ovals
2.5kg Chicken Breast, cut into large chunks
20 Stalks of asparagus
500g Leeks
1kg New potatoes
300g Tintern Abbey Cheese cut into 30g slices
1 litre Chicken stock
1 litre Double cream
5g Thyme
1g Salt
1g Pepper
2 x free range eggs
100g Butter

Method

1. Heat 30g of butter in a heavy bottom pan and gently fry off the leeks till soft.
2. Remove leeks and add 70g grams of butter and the chicken to the pan and seal.
3. Add the cream and chicken stock and bring to the boil.
4. Chop the new potatoes in halves and add to the mix. Boil for 10- 15 minutes.
5. Add the freshly picked thyme and pepper and reduce heat to simmer until reduced.
6. Add back in the softened leeks.
7. Gently boil asparagus until soft (not bendy) and roughly chop then add to pie mix (reserving the tips).
8. Remove pan from the heat, add salt, then gently stir through.
9. Portion into pie dishes.
10. Cut a small concave into the corner of each pie lid 3cm width by 1cm depth.
11. Slice cheese into thin slices 2mm and put on top of pie mixtures.
12. Place pie lids on top of pies and trim any excess, score lines across the top of the pie lid and brush with beaten egg.
13. Cook for 15 minutes until pastry has risen and golden brown.
14. Just before the pies are done, re-heat the reserved asparagus tips in boiling water and add to the small holes on the side of each pie with the tip facing away from the pie.

Serve with freshly made chunky chips and freshly cooked broccoli with a buttered crusty roll

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