Makes 4 individual pies
• 25g butter
• 1 large leek, chopped
• 2 cloves garlic, crushed
• 400g chicken, diced
• ½ cup white wine
• ½ cup chicken stock
• ½ tsp salt, freshly ground pepper
• 2 Tbsp cornflour, mixed with a little water
• 80g brie
• ¼ cup tarragon or parsley, chopped
• 400g puff pastry
• 1 egg, lightly beaten
• Sesame seeds for garnish
1. Melt the butter in a large pot, add the leek and garlic, then cook on a low heat without browning for 8 to 10 minutes. Turn up the heat a little, add the chicken, and stir for 3 or 4 minutes.
2. Add the wine and stock, and cook for 5 minutes, until the chicken is cooked through. Season with salt and pepper.
3. Add the cornflour mix, stirring until the filling has thickened. Remove from the heat, and cool. Add brie and tarragon.
4. Preheat the oven to 200C. Roll out the pastry on a lightly floured bench.
Cut the pastry to fit the tins, and cut the tops out and set aside. Line the tins and bake blind for 10 minutes. Remove.
5. Fill each pie dish to the top, and cover with pastry, wetting it around the edges to help it stick. Brush with egg, and sprinkle on some sesame seeds.
6. Return to the oven for 25 minutes or until the pastry is golden and cooked.
7. Serve hot with a side salad or seasonal vegetables.