1 Melt 20g butter in large frying pan; cook sweet potatoes and leek over medium heat, covered, stirring occasionally, until tender. Transrer to large bowl.
2 Cook chicken and garlic in same pan until browned and almost cooked. Add to sweet potato mixture.
3 Melt reamining butter in small saucepan, add flour; cook, stirring, until mixture bubbles. Gradually stir in stock, bring to a boil; simmer, stirring, until thickened.
Stir in cream and chives.
4 Preheat oven to moderately hot (200°C/180çC fan-assisted). Oil shallow 23cm-square ovenproof dish with a rim. Stand separated pastry sheets on kitchen worksurface for 5 minutes or until partially thawed.
5 Add sauce to chicken mixture; spread into prepared dish. Cut three 1cm-wide strips from one sheet of pastry. Brush rim of dish with a little water; press pastry strips onto rim of dish. Join strips with a little water. Top pie with second pastry sheet, pressing firmly to seal together; trim edge. Brush pastry with egg, place dish on oven tray. Bake, uncovered, about 30 minutes or until browned.
per serving 43.3g total fat (24.1g saturated fat); 3202kJ (766 cal); 49.6g carbohydrate; 45g protein; 5g fibre
TIP This receipe can be made a day ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 263 (43%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 181.1mg||56 %|
|Sodium 615.2mg||21 %|
|Potassium 968.7mg||25 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 37.4g|
|Protein 44.8g||64 %|
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Calories per serving: 613
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