Chicken, mushroom and mustard pies

Pies are as much a part of Kiwi life as Jelly Tips, Vegemite and the corner dairy. oost of us have memories of balancing a steaming hot pie in a paper bag, trying to eat it as carefully as possible

Ingredients

1	Chicken, size 16 (Main)
3 stalks	Fresh parsley
1	Carrot, chopped in half
50 g	Butter
2 cups	Button mushrooms, sliced
1	Onion, finely chopped
3 Tbsp	Flour
½ cup	Dry white wine
2 Tbsp	Wholegrain mustard
1 to taste	Salt & freshly ground pepper
6 sheets	Butter puff pastry
1	Egg, yolk, lightly wished

Directions

1. Simmer the chicken along with the parsley and carrot in a large saucepan of water for 1 hour or until chicken is cooked. once cool enough to handle remove the flesh from the chicken and discard the skin, bones, carrot and parsley.
2. Strain the stock and skim fat off as it rises. Refrigerate chicken and stock until needed.
3. Melt butter in a medium pot and cook the mushrooms and onion for 5 minutes. Stir in flour and cook for 2 to 3 minutes over a medium heat. Gradually pour in 2 cups of the strained chicken stock and white wine and bring to the boil, stirring constantly.
4. Stir through mustard and season to taste with salt and pepper. Set aside to cool and then mix with the shredded chicken meat.
5. Preheat oven to 200 degC. Line six individual pie dishes with pastry. Pour over cooled filling. Cover with pastry and brush with egg yolk.
6. Bake for 30 minutes until pastry is puffed and golden.