Hearty chicken pies can be served hot or cold. Ideal for lunches, picnics and on-the-go munchies.
3 sheets of puff pastry
500g chicken thighs, diced into 1cm cubes
200g button mushrooms, chopped finely
2 leeks, white part only, chopped finely
2 tsp Dijon mustard
1/2 cup sour cream
Preheat oven to 220˚C. Grease a 12 cup muffin tray.
Melt butter in a frying pan, cook mushrooms and leeks until soft. Remove from pan. Cook chicken throughout, then return mushroom and leek mix to the pan. Stir in Dijon mustard and sour cream until sauce thickens. Remove from heat.
To assemble pies, line muffin tray with puff pastry circles. Spoon in chicken filling into 12 equal portions. Decorate with extra puff pastry. Brush pastry with milk or egg.
Bake for 40 minutes or until puff pastry is golden.
Makes 12 pies. Serve hot or cold with fruit chutney.