Method

    1. Combine 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
    4. Bake at 220ºC for 25 minutes or until golden brown

Ingredients

  • 1 litre Béchamel with Butter Sauce (or Sauce Blanche)
  • 800g cooked Diced Chicken
  • 200g Diced Dried Prunes
  • 300g Cooked Rice
  • 30g Diced Cooked Leek
  • Seasoning

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