Chicken And Mushroom Party Pies - cooking recipe

Ingredients

1 tablespoon olive oil
1 small brown onion, finely chopped (80g, just under 3 oz)
1 -2 garlic clove, finely chopped
400 g mince chicken (for Australians) or 400 g just under 13 oz ground chicken (for Americans)
100 g mushrooms or 100 g just over 3oz mushrooms, finely chopped
2 teaspoons plain flour
3/4 cup cream (180ml or just under 6 fl.oz. )
2 tablespoons fresh chives, finely chopped
3 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
2 sheets premade puff pastry
2 teaspoons sesame seeds

Preparation

Heat the oil in a medium, preferably non-stick, pan; cook the onion and garlic, stirring until the onion softens; add the chicken and mushrooms; cook, stirring, until the chicken changes colour; add the flour; cook, stirring, for 1 minute; gradually stir in the cream; cook, stirring, until the mixture boils and thickens; stir in the chives and allow the mixture to cool.
Pre-heat the oven to 200\u00b0C/180\u00b0C fan-forced/350\u00b0-375\u00b0F/4-5 gas mark; grease two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
Cut twenty-four 7cm/23/4\" rounds from the shortcrust pastry; press into the pan holes; brush the edges with a little of the egg; spoon the chicken mixture into the pastry cases.
Cut 24 6cm/21/2\" rounds from the puff pastry; top the pies with the puff pastry lids; press the edges firmly to seal; brush the lids with the remaining egg; sprinkle with sesame seeds; cut a small slit in the top of each pie.
Bake for about 20 minutes or until the pastry is lightly browned; leave the pies standing in the pan for 5 minutes before removing them.
Serve.