Mini Rooibos Chicken Pot Pies with Bacon & Marjoram
Roberto de Carvalho

5 slices smoked bacon
375 ml chopped onions
375 g whole baby carrots, peeled
250 g slender green beans, halved crossways
60 ml fresh marjoram, chopped
500 ml Rooibos Chicken Stock (see Rooibos Chicken Stock recipe)
190 ml crème fraîche                
750 ml roast chicken, skin removed and coarsely shredded
freshly ground black pepper
500 g frozen puff pastry, thawed                       

  1. Preheat the oven to 230 °C. Cook the bacon in a large, heavy-based frying pan or grill pan over medium heat until crisp. Drain the bacon on paper towels and chop.
  2. Add the onion to drippings in the pan. Sauté for about 8 minutes until softened and golden. Add the carrots, green beans and marjoram. Sauté for 1 minute.
  3. Add the stock. Bring to the boil over high heat. Reduce the heat to medium-high. Boil for about 8 minutes until the vegetables are almost tender and the liquid is slightly reduced.
  4. Stir in 175 ml of the crème fraîche, chicken and bacon. Bring to simmer. Remove from the heat and season with pepper. Spoon the chicken mixture into 4 x 500 ml soufflé dishes.
  5. Unroll the puff pastry onto a work surface. Roll out to a 30 cm square. Cut into 4 equal squares. Place the squares over the chicken mixture in the soufflé dishes. Fold the edges of the pastry over the rims of the dishes to secure.
  6. Brush the tops of the pastry (not the edges) with the remaining 15 ml crème fraîche. Cut a small X in the centre of each pie lid and pierce all over with a fork.
  7. Bake for about 22 minutes until the crusts are golden brown and the filling is heated through.

You can also make one large pot pie. Place the filling in a 23 cm diameter deep-bowled pie dish.
Set the 30 cm square sheet of pastry square over the filling. Fold down the edges onto the rim.
The baking time will also be about 22 minutes.

Serves 4