Method

    1. Combine Macphie Béchamel with Butter Sauce (or Sauce Blanche), cooked diced chicken, diced dried prunes, cooked rice, diced cooked leek and seasoning together in a bowl.
    2. Deposit into individual foil trays lined with short-crust pastry.
    3. Top with a lattice cut pastry lid and glaze with Macphie Glenglaze®.
    4. Bake at 220ºC (430ºF) for 25 minutes or until golden brown.

Ingredients

  • 1 litre Macphie Béchamel with Butter Sauce (or Sauce Blanche)
  • 800g cooked diced chicken
  • 200g diced dried prunes
  • 300g cooked rice
  • 30g diced cooked leek
  • Seasoning
  • Glenglaze®