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Pie filling

Pie base

  • Puff Pastry
  1. Pie filling

    • Roast sweet potato until golden, place in a pot with green onions and rosemary.
    • Place chopped chicken, cream and KNORR Concentrated Liquid Stock in a pot. Bring to the boil and thicken with KNORR Roux.
  2. Pie base

    • Cut out the pastry and line small pie tins with it. Fill in with the pie mix. Crimp the edge of the pastry so the pie is partially open and brush with egg wash. Bake in the oven at 160 degree Celsius until golden.

  3. To Serve

    • Serve with a fresh salad of baby cos, radish and pomegranate seeds.

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