Chicken And Leek Puff Pastry Pies - cooking recipe

Ingredients

2 tbsp butter
2 None small leeks, trimmed and thinly sliced
1/2 lb skinless cooked chicken breast, chopped
2/3 cup sour cream
1 tsp wholegrain mustard
16 oz puff pastry, thawed if frozen
1 None medium egg, beaten

Preparation

For the filling, melt the butter in a pan and saute the leeks over medium heat for 5-6 mins until softened. Leave to cool. Mix the chicken, leeks, sour cream and mustard in a bowl and season with salt and freshly ground black pepper. Preheat the oven to 400\u00b0F.
For the pies, roll out the pastry to about 1 inch thickness and cut out 12 x 5 inch diameter circles. Place 6 of the circles on a large baking sheet lined with parchment paper. Brush the edges of each circle with beaten egg. Pile 1/6 of the filling in the center of each and top with another pastry circle, pressing the edges together to seal well. Crimp the edges with your fingertips.
Cut a small slit in the top of each pie and brush the pie tops with the rest of the beaten egg. Bake 30-40 mins until risen, crisp and golden. Serve warm or cold.