Ingredients:
1/2 leek, sliced
4 cloves chopped garlic
500g chicken thigh, diced
250g mushrooms cut into chunks
2 tsp dried thyme
2 tsp Enhance blend
1 cup raw cream (or pasteurized)
2 tbsp balsamic vinegar
2 tsp wholegrain mustard
Flaky puff pastry - I use the Paneton brand, its made with butter
Method:
Thaw pastry and preheat oven to 180 °C bake
Fry up the leek over med - high heat until starting to caramelize.
Add in the garlic + chicken and cook until chicken is starting to cook through
Turn heat down to med and add in the mushrooms + thyme, cook for another 5 mins until starting to brown
Sprinkle over the Enhance blend and mix through
Pour in cream and bring heat to low- med
Add in balsamic vinegar and mustard to taste, stir until the cream has thickened up and turned into a more gravy consistency
Roll pastry over a pie dish, add in filling and top with the remaining pastry
Bake in oven for 20 mins or until golden brown on top
Serve with a side salad - pictured above is rocket, avocado and pomegranate with walnuts.