• These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.

    Individual chicken, ricotta and rocket pesto pies

    Serves: 4
    Cooking Time: 30 minutes


    • 15ml (1 tbsp) butter
    • 15ml (1 tbsp) olive oil
    • 250g button mushrooms, sliced
    • 90g (1 cup) leeks, sliced
    • salt and freshly ground black pepper, to taste
    • 250g roasted chicken, shredded
    • 200g ricotta
    • 125g rocket pesto
    • 150g ready-made roll puff pastry
    • 1 egg, beaten, for egg wash
    • microherbs, to serve



    Preheat the oven to 180°C.


    Heat the butter and oil in a pan over medium heat. Fry the mushrooms and leeks until tender, 4 – 5 minutes. Season lightly.


    To make the filling, combine the mushrooms and leeks, chicken, ricotta, pesto and seasoning. Place the filling in 4 ovenproof ramekins.


    Unroll the pastry and use a round cutter to cut 4 pastry lids that fit into the pie dishes. Brush pastry with egg wash and decorate with any leftover pieces of dough. Bake until puffed and golden, 20 – 25 minutes.


    Sprinkle with microherbs to serve.


    Use your favourite pesto for this recipe – rocket, basil, coriander or sun-dried tomato pesto work well in this pie. When they have cooled, wrap the pies in pretty brown paper and tie with a bow before packing in the picnic basket.