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Bea ⚔️

@beagoetchius

a month ago
Photo by Bea ⚔️ on September 09, 2026. May be an image of one or more people, makeup, bath robe, outerwear, robe and text.
Photo by Bea ⚔️ on September 09, 2026. May be a closeup of one or more people, hair, makeup, outerwear and text.
Photo by Bea ⚔️ on September 09, 2026. May be an image of one or more people, makeup, sleepwear, outerwear and text.
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Posted On: September 9th 2026, 11:57 pm
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Comments (37)
youreprettyandnice a month ago

youreprettyandnice

What a punim!!

maddiecogan a month ago

maddiecogan

🙌🙏🙌🙏🙌🦄🦄 PERFECT

maddiecogan a month ago

maddiecogan

😮😮😮😮

mianouvel a month ago

mianouvel

FIIIREEEE GORGEOUS

mianouvel a month ago

mianouvel

I miss you

lilymostero a month ago

lilymostero

you’re SO COOL OMG

cutrona748 a month ago

cutrona748

💚 💙

juna_boomboom a month ago

juna_boomboom

🔥🔥🔥

misshaleypearl a month ago

misshaleypearl

Gorg

kaylajlance a month ago

kaylajlance

😍

hchesley a month ago

hchesley

Whatever.

harpergrohll a month ago

harpergrohll

Gorgeous

jjosepharias a month ago

jjosepharias

Wow baddie

ashimagade a month ago

ashimagade

😍😍😍

ashimagade a month ago

ashimagade

yeah wow.

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500ml semi-skimmed milk
2 celery sticks, finely diced
120g frozen peas
2 leeks, finely sliced
2 garlic cloves, minced
1 tsp Dijon mustard
6 rashers smoked pancetta, diced
1 chicken stock cube
1 tbsp fresh chopped tarragon
1 big heaped tbsp plain flour
Approx. 250g ready-rolled puff pastry, or enough to cover your dish
1 egg, beaten, for brushing   Preheat the oven to 190°C fan.   In a deep pan, fry the diced pancetta for 3–4 minutes until starting to turn golden and release its fat. Add the sliced leeks and celery, season with salt and plenty of black pepper, then pop a lid on and gently cook for 8–10 minutes until lovely and soft. Stir in the garlic for the final minute.   Sprinkle over 1 big heaped tbsp flour, mix well, then slowly pour in the milk, stirring as you go. Crumble in the chicken stock cube, add the Dijon mustard and bring to a gentle simmer until thickened and creamy. Fold through the peas, shredded chicken and tarragon, allowing everything to bubble together for a few minutes. Taste for seasoning, then leave to cool slightly.   Grab your pie dish and tip in the filling. Unroll the pastry and cut to fit your dish. I like to press the dish or lid of dish onto the pastry first to get the perfect shape. Lay over the filling, crimp the edges and cut a small air vent in the middle. Brush generously with beaten egg and bake for 25–30 minutes until beautifully puffed and golden, with the filling piping hot.   Serve with plenty of greens and enjoy. #healthyrecipes #comfortfood  
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