Name: Chicken and Leek Pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500g chicken thigh fillet, cut into bite-sized pieces; 1 leek, thinly sliced (use the white section only and discard the dark green tops); 200g mushrooms, sliced; 2 garlic cloves, finely chopped; 300ml thickened cream; 1 tsp dijon mustard; 1 tsp chicken stock powder; 6 sprigs thyme; 1 cup freshly grated tasty cheese; 1 sheet puff pastry partially thawed; 1 egg whisked; 1/2 tsp salt; 1 tsp sesame seeds; Steamed green vegetables to serve

Instructions

Preheat the oven to a 200°C fan.
Heat the olive oil in a large skillet on medium heat. Add the leek and cook for 2-4 minutes until softened. Add the garlic, and cook for 1 minute.
Add the chicken and cook for 5-6 minutes until browned.
Add the mushrooms and cook for 4-5 minutes, until they soften.
Add the thickened cream, dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened.
Remove from the heat, and stir through the cheese. Season to taste with salt.
Allow the pie filling to cool slightly, remove the thyme stalks and fill four individual pie dishes.
Cut the pastry into four squares.
Lay the square of pastry on top of the pie dish and using your fingers, pinch and tuck the pastry around the edge of the dish to seal.
Brush the egg over the top of the pie and season the pastry with sesame seeds and salt.
Bake for 20 minutes or until the tops are golden and crunchy.
Serve with a side of steamed green vegetables.

Notes

MAKE AHEAD – Prepare the pie filling up to 48 hours before use. Follow the recipe from step 8. There is no need to reheat the pie filling before cooking.

LEFTOVERS – Refrigerate for up to 2 days. Reheat in the microwave or oven – The puff pastry will soften. Not suitable to freeze.